KEY LIME TARTLETSTrader Vic's Restaurant Recipe
12 tablespoons unsalted butter, at room temperature
1/3 cup powdered sugar
3 tablespoons granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
3 cups all purpose flour
1/4 teaspoon salt
1/2 cup freshly squeezed key lime or lime juice
2 teaspoons powdered gelatin
4 large egg yolks
3/4 cup granulated sugar
2 tablespoons finely grated lime zest
1/2 cup heavy cream, lightly whipped
2 large egg whites
2 drops green food coloring (optional)
strips of lime zest, for garnish
To make the crust, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter, powdered sugar, and granulated sugar on medium speed. Add the egg, egg yolk,and vanilla and beat on high speed for 2 minutes. Reduce the speed to low and slowly add the flour and salt. Beat until the dough begins to come together in walnut sized clumps. Turn the dough out onto a work surface and lightly kneed it together. Divide the dough in half and shape into two logs, each about 8 inches long. Wrap in plastic wrap and refrigerate until firm, at leat 30 minutes.
Lightly coat 48 mini muffin tins with vegwtable oil spray. Divide the dough into forty eight 1/2 inch pieces. Place a piece of dough in each muffin cup. Press the dough evenly into each cup, covering the bottom and sides to make a tarlet shell. Prick the base of each shell with a fork. Chill or freeze for 30 minutes.
Preheat the oven to 375 degrees. Bake the shells until light golden brown, 7 to 10 minutes. Cool to room temperature.
To make the filling, pour the lime juice into a small saucepan. Sprinkle the gelatin over the juice and let set for 5 mninutes. Heat the pab gently over medium low heat, stirring constantly, until the gelatin has completely dissolve, about 2 minutes. Set aside to cool until barely warm.
In the bowl of an electric mixer fitted with the whisk attatchment, whip the egg yolks, halt of the sugar, annd the lime zest together until light, fluffy, and pale yellow. Add the wram gelatin mixture and stir to combine. Fill a large bowl halfway with ice and cold water. Set the bowl of gelatin mixture over the ice bath and fold in the whipped cream.
In a separate clean, dry bowl, use the electric mixer fitted with the whisk attachment to whip the egg whites, on medium speed, to soft peaks. Increase the speed to high and add the remainingn sugar. Continue whipping until stiff peaks form. Scoop one third of the stiff egg whites into the egg yolk mixture and stir until combines. Gently fold in the remaining egg whites and green food coloring until no streaks remain. Spoon the mousse into the cooled tart shells, swirling the spoon to make a peak. Refrigerate the tartlets until set, about 1 hour.
To serve, arrange the tarlets on a platter and garnish with strips of lime zest. Makes 48 tartlets.