Tuesday, March 11, 2008

Key Lime Tartlets

Key Lime Tartlet

Key Lime Tartlets

These were the first dessert to go at the potluck. I caught people eating them before dinner. I filled Claudia Fleming's graham crust recipe with Abigail Johnson Dodge's key lime tart filling. The combination, with a touch of white chocolate on top, was fantastic.

I also made Tish Boyle's Sachertorte. It didn't come out as good as the last time I made it. I'm not sure why. I think i've been having egg white folding issues. Honestly, i'd love to have a very talented genoise-maker spend some time in the kitchen with me.

Key Lime Tartlets
adapted from Abigail Johnson Dodge's The Weekend Baker and Claudia Fleming's The Last Course

Graham Cracker Tart Shells
1 cup (2 sticks) unsalted butter, softened
1/4 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1/4 cup honey
2 cups all purpose flour
1/2 cup whole wheat pastry flour
1 tsp salt
1/2 tsp ground cinnamon

Key Lime Filling
1 can sweetened condensed milk
2/3 cup bottled or fresh key lime juice
1 tsp vanilla extract
2 eggs

1. To prepare the graham cracker shells, in the bowl of an electric mixer fitted with a paddle attachment, cream the buter and sugars until smooth, about 1 minute. Add the honey and beat until well combined.

2. In a medium bowl, whisk together the flours, salt, and cinnamon. Add the flour mixture to the butter mixture in two batches, scraping down the sides of the bowl between additions. Mix until the dough is well combined. Scrape the dough onto a piece of plastic wrap and form it into a disc. Chill until firm, at least 1 hour and up to 2 days.

3. Preheat the oven to 325. On a lightly floured surface, roll out the dough to 1/8 inch thick, about a 13x16 rectangle. Using a 3 inch cookie cutter, cut out 16 circles of dough and press them into greased mini muffin pans of 2 inch tart pans, triming away excess dough. Alternatively, fit the dough into mini rectangular tart tins. Prick the dough all over with a fork and chill for 20 minutes. (You can also make one large 9inch tart. I believe this dough recipe yields enough for 2 crusts).

4. Bake until golden brown, 18-20 mins. Transfer to a wire rack to cool.

5. To prepare the filling: raise the oven temperature to 350F. Whisk together the milk, juice, eggs, and vanilla. Pour the mixture into the fully baked tart shells and bake for 15 minutes, or until barely set. Cool at least 45 minutes before serving. Optionally, garnish them with white chocolate, or whipped cream and toasted coconut.


Sarah said...

Yum, seriously yum. I am going to have to try these...they would make a great dessert for St. Patrick's Day!

Katie said...

These look great! I love the white chocolate on them. Did you use mini tart pans or muffin pans?

Lisa Campbell said...

I have an old mini tart pan made by a company called "Tala". I also have larger 2-3inch individual round tart pans.

abe said...

honestly, who wouldn't love to have a very talented genoise-maker spend some time in the kitchen with them?

Erin said...

Oh, I thought that the sachertorte was the best chocolate cake I'd ever eaten! I had two pieces.

Kevin said...

Those mini key lime tarts look really good. Nice photos!

Aran said...

these look lovely. i'm a pretty good genoise maker, next time i'm in pittsburgh (never been there), i'll give you a ring. how's that?

Patricia Scarpin said...

They look so beautiful. I love white chocolate and citrus flavors together.

cakebrain said...

I just have to say...that looks so beautiful and delicious!

Tartelette said...

I know I have said it on your flickr pic and that was meant to be a compliment: you think like Maury Rubin who is a pro...They are perfect!

Tracy said...

Wow, what a great job. That simple white chocolate garnish made all the difference. I never would have thought of that -- but hopefully I will next time I'm making little tarts!

Nikie said...

Hi there! I'm having a party this weekend and wanted to make key lime tartlets. I was planning to make a traditional key lime pie filling, but wasn't sure what to do for the tart shells, so I thought I'd look around online for some ideas. Your recipe looks great! However, the filling you used is different from the traditional recipe (no vanilla and only egg yolks), and I'm intrigued. I was wondering if you had any thoughts on whether that makes much of a difference, or which way to go for the filling... Thanks!

Lisa Campbell said...

Hi Nikie-

This is the only key lime pie i've ever made. I really love the filling because it's easy to assemble and very consistent. I've made this recipe for several parties and it's usually very popular.

Trista said...

I am making these for a bridal shower this weekend, super excited! Great ingredients! thanks

Chris Marasti-Georg said...

Where can I find key limes or key lime juice in Pittsburgh?

Pittsburgh Needs Eated said...

Hi Chris:

I buy bottled key lime juice from Whole Foods. Both Whole Foods and Giant Eagle Market District have key limes on occasion. I rarely use them because they are so small and hard to juice (I'll substitute regular limes).

You might find some in the Strip District, but i'm not sure.