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Old 03-09-2010, 03:42 PM   #3
Ogdog13
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Join Date: Nov 2009
Location: Spring City, Pa
Posts: 927

S/C/G: 175/160.2/130

Height: 5'5"

Default Key Lime Tarts

4 + 1 packets of True Lime flavoring (approx. 1 level teaspoon)
A little Splenda or Stevia to taste
1 packet of Matol Protein Vanilla Pudding
1 packet of Matol Protein Maple Oatmeal
1 egg white
Mini-muffin baking cups
Non-stick spray
2 egg whites for meringue

For the filling: Dissolve one teaspoon of True Lime flavoring in approx. 3 oz. of water. Add a little Stevia or Splenda to taste. The taste should be sweet but tart. Add the contents of one IP Vanilla pudding and mix well until smooth. No lumps. The consistency will be thicker than your normal pudding. Cover and refrigerate.

For the crust: Pre-heat the oven at 350o F. Mix 1 packet of IP Maple Oatmeal with the egg white and 1-1 ˝ oz (30-45 ml) of water, just enough for a stiff but manageable dough to form.

Lightly coat your muffin tins with non-stick spray. Moisten your hands (if you don’t, the ‘dough’ will stick to your fingers) and form little balls using approx. 2-3 teaspoons of dough. Place one dough ball in each baking cup. Press dough down as thinly as possible across the bottom and the sides forming a little ‘cup’ (the dough will "poof" a little during baking).

Bake for approx. 5 minutes or longer, if necessary. For crispy tart shells, remove them from the muffin tin and place them upside down on top of the tin and bake for a few more minutes until golden brown. If the cup cake shells are too thick, don’t bother as they will be too hard.

Cool on a wire rack.

Take key lime filling out of the refrigerator and stir in the last packet of True Lime flavoring to give your filling an extra tangy Florida key lime bite.

For the meringue: Beat two egg whites until stiff peaks form.

Fill ‘pastry’ shells till not quite full. Garnish with a small dollop of meringue and a tiny slice of paper-thin slice of fresh lime.
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