3. Jasmine (Cook That Book), like me, couldn’t resist the allure of the Lime Meringue Tart. Jasmine ran into some issues with the recipe for the graham cracker crust, so if you’re considering making it, be sure to read about her experience! Her tarts turned out beautifully, nonetheless.

I’m excited to report that we have two NEW participants, as well!

5. Lyle, one of the chefs I work with most at the day job, participated belatedly last month, as well. As he says, he ‘planted the seed’ to get his wife on board for this project and to start a blog with him, looking for a creative outlet outside of the every day rush of life and work. He was successful in his seed planting (high-five!), so they created Creative Gourmet Inc., which carries the namesake of their catering company. Lyle and and Laura made both the Lemon Tart and the Chocolate Truffle Tart for this challenge. Ambitious! Be sure to scroll down to see their submission for the Tomboy Cake, too!

Lime Meringue Tarts

Despite my undying love for all things lemon, I just could’t resist the thought of all that lime juice and lime zest in this recipe (one of the world’s most wonderful smells!). I’ve had plenty a lemon meringue pie in my day, but I had never tried a lime-flavoured one, so I opted to try something new. I decided to switch things up a little, however, and rather than making the graham cracker crust that Miette uses for this tart, I thought I’d make the Pâte Sucrée for the base, instead. 

The recipe for the tart shell yielded enough dough for two tarts; as did the recipe for the boiled icing, which was destined to top them. The curd, however, only yielded enough for one tart, so I decided to double the batch. That’s a lot of lime squeezing, let me tell you! While the notes say the recipes work for 7-inch tart pans (or tartlet pans), I used two, 8-inch pans and there was more than enough to fill them. 

I was able to offload the second tart onto a cousin who lives nearby us. After her recent and so very happy ‘announcement’, I figured she could use a few extra calories! And at the terrifying rate that F. and I went through the first tart, it was probably for the best.

It’s always amazing to me that a shaggy mess of flour and butter (among a few other things) can actually come together into a dough. Every time I make a tart/pie/quiche dough of any kind, I’m convinced it’s flopped. Every single time. And then, it melts together, becoming this cohesive and wonderful ball of pastry magic.

And then there were two.

Tart + Curd

Tart + Curd + Boiled Icing

I could have rolled the crust a little thinner, and baked it another minute longer, but I was still pleased as punch with it.

Want to bake along with us? 

May’s challenge is Buttermilk Panna Cotta on page 181. I thought this could be slightly on the lighter side and perfect for spring! Feel free to test this recipe as it is, or switch things up with new flavours or twists to make it your own. 

The rules are simple!

1) Buy Miette. It will be the prettiest, daintiest addition to your kitchen/bookshelf.
2) Bake the challenge of the month and post about it on your blog/website by the 25th. Our challenge for May is Buttermilk Panna Cotta – as it is, or switch it up! Due May 25th, 2012.
3) Dip in to your panna cotta for breakfast (as often or as seldom as you wish, but at least once!), photograph it, and enjoy this little morning ritual to the fullest.
4) Link back to the original post please and thanks! (And if you’re tweeting about it, use #monthlymiettes.)

Happy baking!