Cheesecake lime tartlets with meringue

Ingredients

Tartlet

38 grams (1/3 cup) butter
28 grams (2 tablespoons) sugar
10 grams (1/5 of a large egg) egg
1 gram (1/8 teaspoon) salt
60 grams (1/2 cup) flour
10 grams (1 tablespoon) almond flour

Cheesecake filling

140 grams (5 ounces) cream cheese
25 grams (2 tablespoons) lime juice
60 grams (1/4 cup) whipping cream
50 grams (3 tablespoons + 1 teaspoon) condensed milk
lime zest (optional)

Italian meringue

30 grams (2 tablespoons) lime juice
80 grams (1/3 cup + 1 tablespoon) sugar
35 grams (1/3 cup) dried egg whites
fresh strawberry slices for decoration

Equipment

Paddle attachment
Perfect for combining butter and sugar into fine crumbs. Ensure your butter is at room temperature for the best results.
Perforated baking mat
Helps to achieve even baking by allowing air circulation. If you don’t have one, a regular baking sheet will work, but watch the baking time closely.
Kitchen torch
Gives that picture-perfect finish to your meringue topping. If you don’t have one, you can briefly place the tartlets under a broiler, but keep a close eye on them!

Instructions

Step 1

Preheat the oven to 347F (175C) with convection.

Step 2

Combine the butter, sugar, both types of flour, and salt in a bowl using a paddle attachment until the mixture resembles fine crumbs. You can also use a food processor for a quicker mix.

Step 3

Add the egg and mix until the dough starts to gather into a lump.

Step 4

Divide the dough into three equal parts. Wrap each part in plastic wrap and shape into a rectangle. Place in the fridge for at least an hour. Chilling the dough helps relax the gluten and keeps the crust tender.

Step 5

Roll out each rectangle into a thin layer (about 2.5-3mm). Shape into tartlets carefully, ensuring even thickness.

Step 6

Place the shaped tartlets in the freezer for 30-60 minutes. Freezing helps the dough hold its shape while baking.

Step 7

Bake the tartlets on a perforated mat for 12-14 minutes until golden brown. Allow to cool completely before filling. Using a perforated mat ensures even heat distribution.

Step 8

In a medium bowl, combine the cream cheese and condensed milk until smooth.

Step 9

Gradually add the lime juice, and fold in the pre-whipped whipping cream to medium peaks. Stir in lime zest if desired. Ensure the cream is whipped to medium peaks for a light and fluffy texture.

Step 10

Fill the cooled tartlets with the cream cheese mixture. Let it stabilize in the fridge for 6-8 hours. Chilling the filled tartlets helps set the filling properly.

Step 11

In a saucepan, combine lime juice and sugar. Warm over medium heat until the sugar dissolves.

Step 12

Meanwhile, whip the dried egg whites until frothy in a stand mixer.

Step 13

Boil the syrup to 248F (120C) and pour it into the whipping whites in a thin stream. Keep whipping until the meringue reaches firm peaks. Pour the syrup slowly to avoid cooking the egg whites too quickly.

Step 14

Decorate the tart with fresh strawberry slices. Pipe the meringue on top of the tartlets and use a kitchen torch to lightly brown the meringue. Be careful while using the kitchen torch, and ensure you achieve an even color.

Servings

These lime cheesecake tartlets are truly *versatile* 🌟 and can be served in countless ways. For a refreshing summer vibe, garnish with fresh **mint leaves** and a dusting of **powdered sugar**. Feeling *extra decadent*? Serve alongside a scoop of **vanilla ice cream** or a dollop of freshly whipped cream 😍.

If you want to impress at your next brunch or picnic, place the tartlets on a **beautiful platter** surrounded by **colorful berries and flowers**. Your guests will be reaching for their cameras before they take a bite 📸.

Pairing with drinks? These tarts are a match made in heaven with **sparkling water** infused with lime slices, or for the adults, a **chilled glass of Prosecco** 🥂.

Variations

❤️ Love this recipe but need a **gluten-free** or **vegan** version? We've got you covered! For a **gluten-free tartlet crust**, substitute the regular flour with **almond flour** and a touch of **coconut flour**.

👉 To make it **vegan**, swap out the **butter** for **coconut oil** and use a **flax egg** (1 tablespoon ground flaxseed mixed with 3 tablespoons water). For the filling, replace the **cream cheese** with **vegan cream cheese**, and use **coconut cream** instead of whipping cream. Finally, skip the **condensed milk** and use a **sweetened condensed coconut milk** 🥥.

With these adjustments, everyone can indulge in these delightful tartlets!

Faq

How do I know when the tart shells are fully baked?
The tart shells should be a light golden brown around the edges and firm to the touch. If they’re still pale or soft, give them a few more minutes in the oven.
Can I prepare the dough in advance?
Yes, you can prepare the dough up to three days in advance. Just keep it wrapped in plastic in the refrigerator until you’re ready to use it.
Is there an alternative to using a kitchen torch for the meringue?
If you don’t have a kitchen torch, you can briefly place the tarts under the broiler. Be sure to watch them closely so the meringue doesn’t burn.
Can the cheesecake filling be made with other citrus fruits?
Absolutely! You can substitute the lime juice and zest with lemon, orange, or even grapefruit for a different citrus twist.
How can I make the crust extra crispy?
Ensure the dough is well-chilled before baking, and use a perforated baking mat or pie weights to avoid soggy bottom syndrome.
What’s the key to a perfect Italian meringue?
The secret is in the syrup! Heat it to precisely 248°F (120°C) and pour it into the whipping whites in a thin, steady stream. Keep whipping until you achieve firm peaks.