KEY LIME MARSHMALLOW MERINGUE TARTS
After spending time last winter in Key West, my husband and I became obsessed with Key lime pie. This is my downsized version of one we tried while spending time in that area. Marshmallow creme is the extra special touch. -Barbara Hahn, Park Hills, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 tarts.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cracker crumbs, almond paste, butter and sugar; press onto the bottom and up the sides of eight ungreased 4-in. fluted tart pans with removable bottoms. Place on baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Cool on wire racks., In large bowl, whisk milk and lime juice. Pour into crusts. In a large bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Add marshmallow creme, a tablespoon at a time, beating on high until stiff peaks form. Spread meringue over filling. Return to baking sheets., Bake at 325° for 15-20 minutes or until meringue is lightly browned. Cool completely on wire racks. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 624 calories, Fat 22g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 239mg sodium, Carbohydrate 99g carbohydrate (84g sugars, Fiber 1g fiber), Protein 11g protein.
KEY LIME MERINGUE TART
Fresh Key limes add a delicious tang to the filling. And the finishing touch? A crown of perfectly browned meringue. Timing note: The finished pie needs to chill for at least an hour before serving.
Provided by Karen DeMasco
Categories Egg Dessert Easter Cream Cheese Lime Spring Family Reunion Potluck Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Kosher
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For Key lime curd:
- Whisk eggs, yolks, sugar, lime juice, lemon juice, and coarse salt in medium metal bowl. Set bowl over medium saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens slightly and instant-read thermometer inserted into curd registers 140°F for 3 minutes, 5 to 6 minutes total (do not allow to boil). Remove bowl from over water. Gradually whisk butter into curd a few cubes at a time until smooth, allowing butter cubes to melt before adding more. Strain curd through fine sieve set over small bowl. Press plastic wrap directly onto surface of curd and chill overnight. DO AHEAD: Lime curd can be made 2 days ahead. Keep chilled.
- For crust:
- Using electric mixer, beat butter, cream cheese, and sugar in medium bowl until smooth. Add flour and salt and beat just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.
- Preheat oven to 375°F. Roll out dough on lightly floured work surface to 11- to 12-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Trim dough overhang to 1/2 inch, then fold overhang in, forming double-thick sides extending 1/4 inch above sides of pan. Pierce crust all over with fork. Freeze crust 20 minutes.
- Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 25 minutes. Remove foil and beans. Continue to bake until crust is golden and cooked through, about 20 minutes longer. Cool crust completely in pan on rack. Spread curd evenly in baked crust. Chill while making meringue.
- For meringue:
- Using electric mixer, beat egg whites in large bowl on medium speed until foamy. Increase speed to medium-high and beat until soft peaks form. Gradually add sugar and powdered sugar 1 tablespoon at a time; beat until meringue is very thick and glossy, about 5 minutes. Beat in vanilla and coarse kosher salt.
- Spoon meringue in dollops atop curd, then spread and swirl decoratively with table knife. Using kitchen torch, brown meringue in spots, creating white and golden peaks and valleys. Chill uncovered at least 1 hour before serving. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
- Remove sides from tart pan. Place tart on platter and serve.
LIME-MERINGUE TARTS
A shell made entirely of meringue is called a vacherin; these were filled with lime curd.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 7
Steps:
- Whisk together egg yolks and eggs. Combine with sugar and lime juice in small saucepan. Cook over medium-low heat, stirring constantly, 8 to 10 minutes, or until mixture is thick enough to coat back of spoon.
- Stir to cool slightly. Strain into small bowl; add butter, a piece at a time, stirring until smooth. Stir in zest; let cool completely. Cover with plastic; refrigerate until needed.
- Heat oven to 200 degrees. Trace three 6-inch circles on parchment; place, penciled side down, on 12-inch-by-18-inch baking sheet.
- Fill clean pastry bag fitted with an Ateco #12 plain tip with meringue, reserving about 1 1/2 cups; pipe out meringue, starting in center of each circle, spiraling out to circleâ??s edge. Create 1-inch-tall wall of meringue peaks by piping along outside of circle using same tip to create smooth peaks, or change tips for a more decorative edge. If making bite-size tarts, follow above spiraling process on sixteen 2-inch circles, creating 3/4-inch wall.
- Place the baking sheets in the oven, and bake about 20 minutes. Reduce the heat to 175 degrees, and bake 40 to 60 minutes more until meringue is dry and crisp but still white. Let stand to cool completely on baking sheets. The shells can be packed in airtight containers and stored for several weeks in dry weather.
- Heat oven to 475 degrees. Fill cool meringue tarts with chilled lime curd. Rewhip remaining meringue on high speed until stiff, about 5 minutes. Fill pastry bag fitted with an Ateco #5 star tip; pipe a ring of decorative peaks on top of lime curd. Bake until lightly browned, about 2 minutes. Serve immediately.
KEY LIME PIE WITH TOASTED MARSHMALLOW MERINGUE RECIPE BY TASTY
Here's what you need: graham crackers, butter, brown sugar, eggs, lime zest, condensed milk, vanilla ice cream, key lime juice, light corn syrup, sugar
Provided by Jordan Kenna
Categories Desserts
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350˚F (180˚C).
- Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
- Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
- Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
- Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color.
- Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
- Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F (180˚C) for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
- While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup (50 grams) of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7-10 minutes.
- Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
- Bake at 350˚ (180˚C) for an additional 7-10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting.
- Enjoy!
Nutrition Facts : Calories 483 calories, Carbohydrate 61 grams, Fat 22 grams, Fiber 0 grams, Protein 11 grams, Sugar 56 grams
More about "key lime marshmallow meringue tarts food"
KEY LIME MARSHMALLOW MERINGUE TARTS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Servings 8Total Time 45 minsCategory DessertsCalories 624 per serving
KEY LIME TART WITH SHORTBREAD CRUST & TOASTED MERINGUE ...
From bethebeautifullife.com
SUSHIDAY - YOUTUBE
From youtube.com
KEY LIME MERINGUE TART OR TARTLETTES | DURHAM FOOD & ART
From durhamfoodandart.blogspot.com
KEY LIME MARSHMALLOW MERINGUE PIE | DESSERTS, NO COOK ...
From pinterest.ca
KEY LIME MARSHMALLOW MERINGUE TARTS RECIPE: HOW TO MAKE IT
From nicetaste.netlify.app
KEY LIME MARSHMALLOW MERINGUE PIE - BUZZFEED
From buzzfeed.com
WHAT DOES KEY LIME PIE TASTE LIKE? - FANATICALLY FOOD
From fanaticallyfood.com
KEY LIME MARSHMALLOW MERINGUE TARTS BEST RECIPES
From cookingtoday.net
KEY LIME MERINGUE PIE - TASTE
From tastecooking.com
MINI LIME MERINGUE TARTS RECIPE | SUMMER DESSERTS - TESCO
From realfood.tesco.com
KEY LIME MARSHMALLOW MERINGUE TARTS RECIPES
From tfrecipes.com
KEY LIME MARSHMALLOW MERINGUE PIE | DESSERTS, MERINGUE PIE ...
From pinterest.ca
KEY LIME MERINGUE TART - COOKING WITH CAS
From cookingwithcas.com
KEY LIME PIE WITH MARSHMALLOW MERINGUE RECIPES
From tfrecipes.com
KEY LIME TART WITH FLUFFIEST MERINGUE - HUMMINGBIRD THYME
From hummingbirdthyme.com
KEY LIME MARSHMALLOW MERINGUE TARTS | RECIPE | KEY LIME ...
From pinterest.com
KEY LIME MERINGUE TART | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
KEY LIME PIE MARSHMALLOWS - BAKING A MOMENT
From bakingamoment.com
21 KEY LIME RECIPES THAT GO BEYOND PIE | TASTE OF HOME
From tasteofhome.com
KEY LIME MARSHMALLOW MERINGUE TARTS | RECIPE | LIME ...
From pinterest.com
KEY LIME PIE SALTED MERINGUE - ALL INFORMATION ABOUT ...
From therecipes.info
KEY LIME MERINGUE SLAB PIE - AMERICA'S TEST KITCHEN
From americastestkitchen.com
KEY LIME PIE MARSHMALLOW RECIPE - THE TRAVEL BITE
From thetravelbite.com
KEY LIME MERINGUE TART BEST RECIPES
From cookingtoday.net
TART KEY LIME PIE WITH MARSHMALLOW MERINGUE - JESS PRYLES
From jesspryles.com
KEY LIME MARSHMALLOW MERINGUE TARTS RECIPE: HOW TO MAKE IT ...
From stage.tasteofhome.com
KEY LIME PIE WITH TOASTED MARSHMALLOW MERINGUE RECIPE BY ...
From foodnewsnews.com
KEY LIME PIE WITH TOASTED MARSHMALLOW MERINGUE - SIMPLE ...
From foodandspice88.blogspot.com
LORRAINE PASCALE'S KEY LIME MERINGUE PIE | DINNER PARTY ...
From redonline.co.uk
KEY LIME MARSHMALLOW MERINGUE TARTS
From crecipe.com
MINI LIME MERINGUE TARTS RECIPE - FOOD NEWS
From foodnewsnews.com
KEY LIME PIE MERINGUE BARS RECIPE - FOOD FANATIC
From foodfanatic.com
BEST EVER KEY LIME MERINGUE TARTLETS RECIPE | NEW IDEA FOOD
From newideafood.com.au
KEY LIME MERINGUE TARTS - DESSERT FIRST
From dessertfirstgirl.com
UPSIDE DOWN KEY LIME PIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MARSHMALLOW-ALMOND KEY LIME PIE | RECIPE | LIME RECIPES ...
From in.pinterest.com
S'MORES TARTS - SERENDIPITY BY SARA LYNN
From serendipitybysaralynn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love