KEY LIME MARSHMALLOW MERINGUE TARTS

Key Lime Marshmallow Meringue Tarts image

After spending time last winter in Key West, my husband and I became obsessed with Key lime pie. This is my downsized version of one we tried while spending time in that area. Marshmallow creme is the extra special touch. -Barbara Hahn, Park Hills, Missouri

Provided by Taste of Home

Time 45m

Yield 8 tarts.

Number Of Ingredients 11

Ingredients

1-1/4 cups graham cracker crumbs
1/2 cup almond paste
1/3 cup unsalted butter, melted
2 tablespoons brown sugar
FILLING:
2 cans (14 ounces each) sweetened condensed milk
3/4 cup plus 2 tablespoons Key lime juice
MERINGUE:
2 large egg whites
1/4 teaspoon cream of tartar
1 jar (7 ounces) marshmallow creme

Steps:

In a large bowl, combine the cracker crumbs, almond paste, butter and sugar; press onto the bottom and up the sides of eight ungreased 4-in. fluted tart pans with removable bottoms. Place on baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Cool on wire racks., In large bowl, whisk milk and lime juice. Pour into crusts. In a large bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Add marshmallow creme, a tablespoon at a time, beating on high until stiff peaks form. Spread meringue over filling. Return to baking sheets., Bake at 325° for 15-20 minutes or until meringue is lightly browned. Cool completely on wire racks. Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 624 calories, Fat 22g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 239mg sodium, Carbohydrate 99g carbohydrate (84g sugars, Fiber 1g fiber), Protein 11g protein.