Mojito Tartlet
  • 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
  • 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
  • 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
  2. Preheat oven to 325 degrees.
  3. Sift flour before measuring
  4. Place butter and sugar into a medium bowl.
  5. Beat until fluffy and pale.
  6. Add egg whites one at a time, beating after each addition.
  7. Sift flour over mixture and mix until batter is smooth.
  8. Fold in Rum.
  9. Spoon 1 teaspoon batter onto a parchment lined, rimmed baking sheet.
  10. Using the back of a teaspoon, or a small offset icing spatula, spread into a 3-inch circle.
  11. Bake until golden, 9 to 11 minutes.
  12. Immediately transfer cookies, to inverted small tartlet shells or brioche molds; gently press to shape.
  13. Let them set, about 30 seconds.
  14. Continue in this fashion with the remaining batter.
  15. You should have about 20 shells.
  16. If cookies harden before you have a chance to shape them, you may return them to the oven for 20 seconds to re-soften.
  17. Store in an airtight container up to 3 days.
  19. Reduce oven temperature to 200 degrees.
  20. Place egg whites and sugar into the bowl over a pan of simmering water; whisk until sugar dissolves.
  21. Remove from water bath and beat on medium-high speed until stiff peaks form and meringue is cool, 10 minutes.
  22. Fold in Key lime zest, mint and vanilla extracts.
  23. Transfer to a pastry bag fitted with a star tip.
  24. 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.
  25. Bake for 20 minutes then reduce the oven temp to 150.
  26. Bake for about 2 more hours, until completely dry, careful not to brown them.
  27. Move the meringues to a wire rack; let cool completely before moving to an airtight container for storage.
  28. THE CURD:
  29. Whisk egg yolks, Key lime juice, Key lime zest, Makrut lime leaves, sugar and rumin a heavy, medium saucepan.
  30. Cook, over medium low heat, whisking constantly, until the mixture reaches 160 degrees.
  31. Remove from heat.
  32. Stir in salt and mint extract.
  33. Add butter, 1 TB at a time, stirring after each addition until smooth.
  34. Pour curd through a fine mesh sieve into a medium stainless steel bowl.
  35. Cover the surface of the curd with plastic wrap to prevent crusting.
  36. Refrigerate until cold and set, at least 3 hour (up to 2 days).
  37. To serve, spoon 1 TB mojito curd into each shell.
  38. Top each with a meringue cap.
  39. Sprinkle tartlet with lime zest or shredded mint leaves
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.