This spring weather has really lifted our spirits here, just like this Gluten Free Tart and Sweet Lime Meringue Tart (s) will for you, I think.
The tart and sweet really balance each other in this dessert. Since the meringue is fairly sweet, the nice tartness from the lime curd gives a delicious contrast.
We have an abundance of limes on our tree this year, so I’ll definitely be making this Gluten Free Tart and Sweet Lime Meringue Tart again soon.
A very festive Easter or spring dessert
Not only does the tart have fantastic contrast in taste, it also has beautiful bright color! It may be a perfect dessert for Easter or just to welcome spring!
Whether you choose to make one larger tart, eight mini tarts, or one small and four minis you will find that this Gluten Free Tart and Sweet Lime Meringue Tart is so full of flavor.
Do you make mini tarts or mini pies?
I enjoy making an assortment of tarts when I make them for a party. Having at least one that is chocolate and one citrus works great, I find. Some people don’t love chocolate and some as well don’t love citrus! I happen to love them both. I also much prefer tarts to cake, generally speaking.
Delicious tarts can easily be made gluten free. Also I think it’s so nice to do so, even if you only have a ew gluten free guests. The other guests will never know that these tarts are gluten free. It’s true, the tart shell actually comes even better that one made with gluten. Also, I’ll guarantee the gluten free guests will be so happy and grateful!
What type of pan should you use?
You can use a springform pan or a tart pan with a removable bottom, either rectangular or 8″ or 9″. You could also use a quiche pan or pie pan if that’s what you have. Just be sure the line the bottom of the pan that you are using with a round piece of parchment to fit the bottom.
If you are looking for a nice rectangular tart pan, check out Williams and Sonoma Goldtouch Rectangular Tart Pan. It fairly reasonably priced at $24.95.
The tarts are also so cute if you make small 4″ round or heart shaped tart pans. The recipe will make eight mini tarts of this size. Mini tarts make such a statement. As well, they work great for a dessert bar with several different desserts.
Gluten Free Tart and Sweet Lime Meringue Tart
Equipment
- 1 8" or 9" tart pan with removable bottom or quiche dish or 8 mini tart pans
- parchment paper
- 1 Stand Mixer or Hand Mixer
- 1 kitchen torch
Ingredients
Crust
- ¾ cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- ½ cup almond flour, gf
- 2 tbsp brown sugar
- 2 tbsp sugar
- 4 tbsp butter, unsalted & cut into pieces
- pinch of salt
- ½ teaspoon vanilla, gf
Filling
- 1 tbsp cornstarch, gf
- ½ cup heavy cream
- ⅜ cup honey
- ⅜ cup sugar
- 3½ tbsp unsalted butter
- 2½ teaspoons lime zest
- pinch of salt
- ⅜ cup lime juice
- 4 large egg yolks, whisked
- 1-2 drops green food color optional
Meringue
- 3 large egg whites
- ½ teaspoon cream of tartar, gf
- ½ teaspoon vanilla, gf
- 6 tbsp fine sugar
Instructions
Crust
- Add the flours, sugars, and salt to the bowl of a food processor or a medium bowl. Cut in butter pieces or pulse if using the food processor, until very small crumb remains. Press into parchment lined tart pans, bottom only (1, 8" or 8 mini tart pans). Press on the bottom and up the sides. Bake in a 350℉ oven for 12-16 minutes.
Filling
- In a saucepan, combine the cornstarch and sugar. Add the honey, cream, butter, lime zest, and salt. Heat over medium low until just the mixture is starting to boil. Add the lime juice and cook for 1 minute.
- Pour 2/3rds of the mixture in a steady stream into the whisked egg yolks, stirring as you do. Return to the pan and cook for 1-2 minutes over low heat. Add a drop or two of green food color.
- Strain through a fine sieve. Pour into crust or crusts if using mini tart pans.
Meringue
- Beat the egg whites with cream of tartar and vanilla until frothy. Shake in the fine sugar gradually, with the mixer on medium high. Beat until stiff and glossy but not dry. Spread, add dollops, or pipe over the tarts.
- Use a kitchen torch to brown the meringue until a nice golden brown. Cool and cover and chill.
