Key Lime Tartlettes with Gingersnap Crust and Swiss Meringue

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Ingredients

Meringue:

3 egg whites (from large eggs)

1/3 cup sugar

1 tsp orange or vanilla extract

Curd:

2 whole farm eggs (large size)

2 egg yolks (from large eggs)

1/2 cup + 2 tbsp sugar

1/2 cup key lime (or lemon) juice

4 key limes, zest only (micro planed)

1/2 cup butter, cubed

Pinch salt

Crust:

1 pkg graham crackers (9 pcs/5 oz), crumbled

2 tbsp sugar

1 tsp cinnamon

2 tsp ginger powder

Pinch salt

5 tbsp butter

The tart key lime flavor pairs well with the slightly spicy gingersnap crust and when both are topped with the sweet Swiss meringue, they combine for a fun twist on classic dessert flavors. This bright citrus dish is a light and welcomed addition to any menu.

Preparation time: 20 minutes
Cooking time: 45 - 60 minutes
Serves: 6, using 2.5"/4 oz ramekins

Attachments: Cooking Chef Bowl, Flexi Beater, Power Whisk, Heat Shield, Citrus Press, Splash Guard, Thermo-Resist Blender and Food Processor with Blade Disc

Method

Place the graham crackers, sugar, cinnamon, ginger and salt in the Food Processor. Pulse until fine crumbs - about 20-30 seconds.
Using the Flexi Beater, add crumbs and butter to the Cooking Chef Bowl and set dials to 285ºF, Speed #1. Cook 15 minutes then carefully portion 2 tablespoons of crumbs in each of the 6 ramekins. Tamp down lightly and reserve dishes in refrigerator. Save excess crumbs for later use.
Rinse the Cooking Chef bowl and place back on the machine with the Power Whisk attachment. Place the eggs, yolks, sugar, lime juice and zest into the bowl. Whisk just for seconds at Speed #5 without turning on the heat.
Set dials to 190ºF and Speed #3. Run machine until the digital readout shows an internal bowl temperate of 180ºF has been reached after about 4 minutes. NOTE: During heating, speed will automatically slow down at 140ºF; press the P (pulse button) to accelerate up to the desired speed.
Transfer contents of bowl to the Thermo-Resist Blender. Start on med-high and add cubed butter piece-by-piece, waiting until each piece has been fully emulsified before adding the next. When all the butter has been incorporated, run the blender for an additional 45 seconds.
Evenly distribute finished curd among reserved chilled ramekins. Place them back in refrigerator to set for 30 minutes to 24 hours.
Wash the Cooking Chef Bowl and Power Whisk and place back on machine. Add whites and sugar to the bowl. Whisk 30 seconds at Speed #4.
Turn heat to 155ºF and Speed #3. Whisk until the digital readout shows an internal temperature of 145ºF has been reached. Reduce the temperature to 150ºF and continue running for 2 more minutes.
Turn off the heat and increase to Speed #4. Continue to whip cooked whites until they build body and come to room temperature, about 5-7 minutes. Add orange (or vanilla) extract.
Transfer cooled whites to pastry bag with star tip and pipe reserved tartlettes. Alternatively, distribute meringue to tartlettes with spoon. If desired, caramelize tarts with torch before serving.