Lime S’more Tartlets
Category: Desserts & Sweets | Blog URL: http://ulteriorepicure.com/2007/09/12/campfire-in-the-keys/
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Ulterior Epicure
There is local pie company in Kansas City, where I grew up, called Tippins. They used to have restaurants cum pie counters at various locations around the city (think Marie Callender's for those of you on the West Coast or Baker's Square for northern Midwesterners). Conveniently, one happened to be on the way back home from church. There was a good stretch of time when my family would stop in, without fail, after service to pick up a pie (or two) for the week. Of course, everyone had their favorite, and to mitigate fighting amongst siblings, my parents rotated between my siblings and me for each week's pick. Even as a child, I was not a goopy saccherin eater - especially not with dessert. Honestly, none of their pies really attracted me. I liked the crusts, but otherwise, the fillings were too creamy, sweet and, well rich. Also, I was allergic to chocolate, so the only pie that really tempted me - the French Silk pie (think chocolate pudding under layers of whipped cream and shaved dark chocolate), I couldn't have any. As such, inevitably, when it came time for me to pick, I would always choose lemon meringue (that is, if it's not October of November, when pumpkin pie, my absolute favorite pie, was the must-have). Tart, smooth, and light-tasting, it seemed like a palatable alternative to the others. But, to be honest, it wasn't the curd that I really liked - it was the airy fluffy and wonderful cloud of toasted meringue, piled sky-high, on top that got me. It was *magical.* How did they do that? What was it? It was better than marshmallow - it wasn't sweet, and it didn't stick to my teeth. Sadly, over the years, Tippins restaurants closed across town. Today, the company is still going strong, but only selling their pies (and I believe soups) through local grocery stores. Now, in my adulthood, my sweet-tooth has grown a bit (no doubt thanks to outgrowing my chocolate allergy) and I've come to appreciate lemon and lime curds. And, the magic of meringue still stays with me. Recently, I made a lime tartlet from a recipe in "Simple Pleasures" by esteemed New York chef Alfred Portales. It inspired me to have a little fun and make one that expresses my personal tastes. Lime S’more Tartlets This recipe was inspired by a combination of desserts. Alfred Portales’ Lime Tartlets meets my own childhood campfire treat in this most interesting combination of flavors and textures. Here was my logic: 1. I love lime. 2. I love (dark) chocolate. 3. Chocolate and lime is one of my favorite combinations. 4. Key lime pie is commonly made with graham cracker crust and meringue. 5. Chocolate is commonly put with graham crackers and marshmallows - a.k.a., S'mores - my favorite childhood treat. 6. Put key lime pie and s'mores together - and you get: Lime S'more Pie. This is an involved recipe. It will take time and patience. However, given the right tools, it is worth the trouble.