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Lime S’more Tartlets

 
Lime S’more Tartlets
Image ©
This recipe belongs to the top 10% of the healthiest recipes.healthy
 
One serving costs about $24.71 One serving costs about $24.71 One serving costs about $24.71

$24.71 per serving

38 people like this recipe

38 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 healthy fingerfood,antipasti,starter,dessert,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:19%

Spoonacular Score: 19%

 

Lime S’more Tartlets might be just the hor d'oeuvre you are searching for. This recipe makes 1 servings with 8648 calories, 173g of protein, and 308g of fat each. For $24.71 per serving, this recipe covers 81% of your daily requirements of vitamins and minerals. Head to the store and pick up lime juice, eggs, spring form tart pans, and a few other things to make it today. 38 people have made this recipe and would make it again. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 92%, this dish is amazing. Similar recipes include Lime Tartlets, Lime Tartlets, and Lime Tartlets.

Tartlet works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
10 ounces
10 ounces bittersweet chocolate
bittersweet chocolate
2 Tbsps
2 Tbsps butter
butter
1 tsp
1 tsp cream of tartar
cream of tartar
6
6 egg whites
egg whites
6
6 eggs yolks
eggs yolks
3 pkg
3 pkg graham crackers
graham crackers
1 cup
1 cup granulated sugar
granulated sugar
2.5 Tbsps
2.5 Tbsps lime juice
lime juice
1 Tbsp
1 Tbsp lime zest
lime zest
0.5 tsps
0.5 tsps salt
salt
4.5 inches
4.5 inches spring form tart pans
spring form tart pans
6
6 whole eggs
whole eggs
10 ounces bittersweet chocolate
10 ounces
bittersweet chocolate
2 Tbsps butter
2 Tbsps
butter
1 tsp cream of tartar
1 tsp
cream of tartar
6 egg whites
6
egg whites
6 eggs yolks
6
eggs yolks
3 pkg graham crackers
3 pkg
graham crackers
1 cup granulated sugar
1 cup
granulated sugar
2.5 Tbsps lime juice
2.5 Tbsps
lime juice
1 Tbsp lime zest
1 Tbsp
lime zest
0.5 tsps salt
0.5 tsps
salt
4.5 inches spring form tart pans
4.5 inches
spring form tart pans
6 whole eggs
6
whole eggs

Equipment

food processor
food processor
baking sheet
baking sheet
double boiler
double boiler
immersion blender
immersion blender
stand mixer
stand mixer
pastry bag
pastry bag
oven
oven
sauce pan
sauce pan
broiler
broiler
whisk
whisk
bowl
bowl
pot
pot
food processor
food processor
baking sheet
baking sheet
double boiler
double boiler
immersion blender
immersion blender
stand mixer
stand mixer
pastry bag
pastry bag
oven
oven
sauce pan
sauce pan
broiler
broiler
whisk
whisk
bowl
bowl
pot
pot


Instructions

  1. Prepare the graham crust: Preheat the oven to 350.
  2. Put the graham crackers into a food processor and pulse until the crackers break down to the consistency of sand. Transfer to a large bowl. Stir in the salt and melted butter and mix until the butter has thoroughly incorporated; it should be the consistency of wet sand.
  3. Press and pack the wet graham mixture into six buttered 4 -inch tart pans, making sure it goes up all the way on the sides and that the crust is thick and sturdy.
  4. Arrange the tarts on 1 or 2 cookie sheets and bake for 12 minutes, or until the crusts are golden, but not browned. Remove the tart shells from the oven and set aside to cool.
  5. If you are not using spring form pans, carefully remove the crusts from the pans at this stage and follow the recipe as follows.
  6. The tart crusts can be stored in airtight plastic containers, in a single layer, for up to 24 hours.
  7. Prepare the lime curd: Put the lime juice, sugar, eggs, and yolks in a stainless steel bowl and whisk well.
  8. Fill a saucepan halfway with water, and bring the water to a boil over high heat, then lower the heat so the water is simmering. Set the bowl over the pot and whisk the lime mixture occasionally until it thickens, approximately 10 minutes. Then whisk in the butter, 1 piece at a time. When all of the butter is melted and incorporated, stir in the lime zest and remove the saucepan from the heat.
  9. Remove the bowl from the saucepan and let it cool for 5 minutes.
  10. Transfer the mixture to a blender or food processor, and blend until very smooth. You can also use an immersion/hand blender instead, if you have one.
  11. The mixture can be made, cooled, covered, and refrigerated for up to 1 week.
  12. Divide the mixture among the tart shells, leaving about half of space on the top for the chocolate ganache layer. Chill in the refrigerator while making the chocolate ganache, or until set.
  13. Prepare the chocolate ganache: Over a double boiler (simmer water over low heat in a saucepan and put a heat-resistant bowl on top), melt the chocolate together with the sugar and butter. Stir constantly until the sugar is well incorporated and the mixture is smooth and shiny.
  14. Remove the melted chocolate from the heat and let it cool for 5 minutes.
  15. Carefully, pour the liquid chocolate ganache over each tartlet, making sure that the chocolate does not over-flow the graham crust sides. Return the tarts to the refrigerator and chill for 1 to 2 hours, or until the ganache has set. (The ganache on top should take on a smooth matte finish.)
  16. Prepare the meringue and finish the tarts: In the bowl of a standing mixer fitted with a whip attachment, whip the reserved egg whites until frothy. Slowly add the sugar, then the cream of tartar, continuing to whip until well incorporated. Increase the stand mixer to medium speed and whip until the whites are shiny and form a stiff peak. Do not over-whip or they will become grainy.
  17. Transfer the meringue into a pastry bag fitted with a star tip, and pipe it around the edge of each tart. Or, transfer it into a large freezer bag, seal tightly, and snip off one corner. Pipe the meringue on as desired.
  18. Using a brulee torch, quickly brown the meringue, being careful not to melt the chocolate ganache on top. (Due to the chocolate ganache layer, the meringues should not be browned under a broiler.)

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $24.71
Ingredient
10 ounces bittersweet chocolate
2 tablespoons butter
1 teaspoon cream of tartar
6 egg whites
6 eggs yolks
3 packages graham crackers
1 cup granulated sugar
2.5 tablespoons lime juice
1 tablespoon lime zest
½ teaspoons salt
4.5 inches spring form tart pans
6 whole eggs
Price
$6.38
$0.24
$0.22
$1.09
$1.44
$13.11
$0.28
$0.32
$0.13
$0.01
$0.05
$1.44
$24.71

Nutritional Information

Quickview
8647 Calories
173g Protein
308g Total Fat
1295g Carbs
76% Health Score
Limit These
Calories
8647k
432%

Fat
308g
475%

  Saturated Fat
114g
716%

Carbohydrates
1295g
432%

  Sugar
590g
656%

Cholesterol
2225mg
742%

Sodium
10167mg
442%

Caffeine
243mg
81%

Get Enough Of These
Protein
173g
347%

Iron
76mg
425%

Phosphorus
4195mg
420%

Vitamin B2
5mg
335%

Magnesium
1283mg
321%

Selenium
202µg
290%

Fiber
64g
259%

Zinc
37mg
249%

Vitamin B3
49mg
246%

Folate
858µg
215%

Vitamin B1
3mg
213%

Copper
4mg
213%

Manganese
3mg
197%

Potassium
5128mg
147%

Calcium
1460mg
146%

Vitamin B6
2mg
109%

Vitamin B12
5µg
86%

Vitamin B5
8mg
86%

Vitamin A
3856IU
77%

Vitamin D
11µg
74%

Vitamin E
8mg
53%

Vitamin K
24µg
23%

Vitamin C
16mg
20%

covered percent of daily need

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