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.