Summary

Lime S’more Tartlets might be just the hor d'oeuvre you are searching for. For $25.07 per serving, this recipe covers 81% of your daily requirements of vitamins and minerals. One serving contains 8650 calories, 173g of protein, and 308g of fat. 38 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. If you have granulated sugar, spring form tart pans, lime juice, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is super. Try Key Lime Tartlets, Key Lime Tartlets, and Lime Tartlets for similar recipes.

Instructions

1. Prepare the graham crust: Preheat the oven to 350.
2. Put the graham crackers into a food processor and pulse until the crackers break down to the consistency of sand. Transfer to a large bowl. Stir in the salt and melted butter and mix until the butter has thoroughly incorporated; it should be the consistency of wet sand.
3. Press and pack the wet graham mixture into six buttered 4 -inch tart pans, making sure it goes up all the way on the sides and that the crust is thick and sturdy.
4. Arrange the tarts on 1 or 2 cookie sheets and bake for 12 minutes, or until the crusts are golden, but not browned. Remove the tart shells from the oven and set aside to cool.
5. If you are not using spring form pans, carefully remove the crusts from the pans at this stage and follow the recipe as follows.
6. The tart crusts can be stored in airtight plastic containers, in a single layer, for up to 24 hours.
7. Prepare the lime curd: Put the lime juice, sugar, eggs, and yolks in a stainless steel bowl and whisk well.
8. Fill a saucepan halfway with water, and bring the water to a boil over high heat, then lower the heat so the water is simmering. Set the bowl over the pot and whisk the lime mixture occasionally until it thickens, approximately 10 minutes. Then whisk in the butter, 1 piece at a time. When all of the butter is melted and incorporated, stir in the lime zest and remove the saucepan from the heat.
9. Remove the bowl from the saucepan and let it cool for 5 minutes.
10. Transfer the mixture to a blender or food processor, and blend until very smooth. You can also use an immersion/hand blender instead, if you have one.
11. The mixture can be made, cooled, covered, and refrigerated for up to 1 week.
12. Divide the mixture among the tart shells, leaving about half of space on the top for the chocolate ganache layer. Chill in the refrigerator while making the chocolate ganache, or until set.
13. Prepare the chocolate ganache: Over a double boiler (simmer water over low heat in a saucepan and put a heat-resistant bowl on top), melt the chocolate together with the sugar and butter. Stir constantly until the sugar is well incorporated and the mixture is smooth and shiny.
14. Remove the melted chocolate from the heat and let it cool for 5 minutes.
15. Carefully, pour the liquid chocolate ganache over each tartlet, making sure that the chocolate does not over-flow the graham crust sides. Return the tarts to the refrigerator and chill for 1 to 2 hours, or until the ganache has set. (The ganache on top should take on a smooth matte finish.)
16. Prepare the meringue and finish the tarts: In the bowl of a standing mixer fitted with a whip attachment, whip the reserved egg whites until frothy. Slowly add the sugar, then the cream of tartar, continuing to whip until well incorporated. Increase the stand mixer to medium speed and whip until the whites are shiny and form a stiff peak. Do not over-whip or they will become grainy.
17. Transfer the meringue into a pastry bag fitted with a star tip, and pipe it around the edge of each tart. Or, transfer it into a large freezer bag, seal tightly, and snip off one corner. Pipe the meringue on as desired.
18. Using a brulee torch, quickly brown the meringue, being careful not to melt the chocolate ganache on top. (Due to the chocolate ganache layer, the meringues should not be browned under a broiler.)

Ingredients

• 1 bittersweet chocolate, chopped (recommended 65%%)
• 2 Butter
• 3 cream of tartar
• 4 egg whites, at room temperature
• 5 eggs yolks, reserve the whites of 4 for meringue
• 6 graham crackers, roughly broken up
• 7 granulated sugar
• 8 lime juice
• 9 lime juice,plus the zest of 1 lime
• 10 fine salt
• 11 spring form tart pans
• 12 whole eggs

Directions

• 1 Prepare the graham crust: Preheat the oven to 35
• 2 Put the graham crackers into a food processor and pulse until the crackers break down to the consistency of sand.