Key Lime Shortbread Tartlets
 
Makes 8
Ingredients
  • 1 cup all-purpose flour
  • ⅓ cup confectioners’ sugar
  • ⅛ teaspoon salt
  • ½ cup cold salted butter, cubed
  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks
  • ½ cup Key lime juice*
  • Swiss Meringue (recipe follows)
  • Garnish: lime wedges and fresh mint
Instructions
  1. In a large bowl, whisk together flour, confectioners’ sugar, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Work mixture vigorously with hands until it comes together and forms a dough. Divide dough into 8 equal portions. Transfer each portion to a 4-inch round removable-bottom tartlet pan, pressing into bottoms and up sides. Place tartlet pans on a rimmed baking sheet. Refrigerate for 30 minutes.
  2. Preheat oven to 425°.
  3. Using a fork, prick dough to prevent puffing during baking.
  4. Bake until tartlet shells are light golden brown, 8 to 10 minutes, pricking bottoms again if dough puffs. Let cool completely on a wire rack. Reduce oven temperature to 350°.
  5. In a medium bowl, whisk together condensed milk, egg yolks, and lime juice. Fill each tartlet shell with approximately ¼ cup lime mixture, being careful not to overfill and leaving room for meringue.
  6. Bake until mixture is firm, 8 to 10 minutes.
  7. Divide Swiss Meringue among tartlets, spreading to edges and swirling decoratively. Return tartlets to oven to brown meringue slightly, if desired. Refrigerate until cold, approximately 4 hours, before carefully removing tartlets from pans.
  8. Garnish with lime wedges and mint, if desired.
Notes
*We used Nellie and Joe’s Key West Lime Juice.
Make-Ahead Tip: Tartlet shells may be made a day in advance and stored in an airtight container at room temperature until needed.
Recipe by TeaTime Magazine at https://teatimemagazine.com/key-lime-shortbread-tartlets-recipe/