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Mojito Tartlet


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Serves | Prep Time | Cook Time

Ingredients

SHELLS
1/4 cup (1/2 stick) unsalted butter, melted
2/3 cup confectioners' sugar, sifted
2 large egg whites, room temperature
1/2 cup sifted AP flour
1 TB White Rum
MERINGUE CAPS
3 large egg whites, room temperature
1/2 cup sugar
1 tsp Key Lime Zest
1/4 tsp Mint Extract
1/4 tsp Vanilla Extract
LEMON CURD
6 large egg yolks
2 tsp finely grated key lime zest,
1/2 cup fresh key lime juice
1 Makrut Lime Leaf (2 lobes), Minced fine
3/4 cup granulated sugar
2 TB White Rum
1/4 tsp Mint Extract (Not Peppermint)
Pinch of salt
6 TB cold unsalted butter, cut into pieces


TUILE SHELLS:


Preheat oven to 325 degrees.


Sift flour before measuring


Place butter and sugar into a medium bowl.


Beat until fluffy and pale.


Add egg whites one at a time, beating after each addition.


Sift flour over mixture and mix until batter is smooth.


Fold in Rum.


Spoon 1 teaspoon batter onto a parchment lined, rimmed baking sheet.


Using the back of a teaspoon, or a small offset icing spatula, spread into a 3-inch circle.


Bake until golden, 9 to 11 minutes.


Immediately transfer cookies, to inverted small tartlet shells or brioche molds; gently press to shape.


Let them set, about 30 seconds.


Continue in this fashion with the remaining batter.


You should have about 20 shells.


If cookies harden before you have a chance to shape them, you may return them to the oven for 20 seconds to re-soften.


Store in an airtight container up to 3 days.


MERINGUES:


Reduce oven temperature to 200 degrees.


Place egg whites and sugar into the bowl over a pan of simmering water; whisk until sugar dissolves.


Remove from water bath and beat on medium-high speed until stiff peaks form and meringue is cool, 10 minutes.


Fold in Key lime zest, mint and vanilla extracts.


Transfer to a pastry bag fitted with a star tip.


Pipe 20 spirals, about 1 inch around and 2 inches high, onto a parchment lined baking sheet keeping the spacing to about 1 inch between them.


Bake for 20 minutes then reduce the oven temp to 150.


Bake for about 2 more hours, until completely dry, careful not to brown them.


Move the meringues to a wire rack; let cool completely before moving to an airtight container for storage.


THE CURD:


Whisk egg yolks, Key lime juice, Key lime zest, Makrut lime leaves, sugar and rumin a heavy, medium saucepan.


Cook, over medium low heat, whisking constantly, until the mixture reaches 160 degrees.


Remove from heat.


Stir in salt and mint extract.


Add butter, 1 TB at a time, stirring after each addition until smooth.


Pour curd through a fine mesh sieve into a medium stainless steel bowl.


Cover the surface of the curd with plastic wrap to prevent crusting.


Refrigerate until cold and set, at least 3 hour (up to 2 days).


To serve, spoon 1 TB mojito curd into each shell.


Top each with a meringue cap.


Sprinkle tartlet with lime zest or shredded mint leaves


Pairs Well With


Notes

The summer cocktail craze captured in a dessert. It's a little involved, but the tuile and the meringues can be made up to 3 days ahead and stored in airtight containers, the mojito curd can be made up to a week in advance and stored in the refrigerator. I made these for a potluck at work and none of them survived.

wow these look amazing! definatly going in my cookbook! :)

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