Avocado Lime Meringue Tartlet

Name: Avocado Lime Meringue Tartlet
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 6 tablespoons (85 g) unsalted butter, cold, cut into ½-inch cubes; 1 cup (125 g) all-purpose flour; ¼ teaspoon (1½ g) fine sea salt; 1 tablespoon (12 g) granulated sugar; 1 large egg yolk, at room temperature; 3 tablespoons (45 ml) ice water; 2 (240 g) ripe avocados, pitted and peeled; 3 tablespoons (45 ml) fresh lime juice; 1 teaspoon (2 g) lime zest, finely grated; ¼ teaspoon (1½ g) fine sea salt; 3 large egg whites, at room temperature, free of yolk or fat; ¼ teaspoon (1 g) cream of tartar; ¾ cup (150 g) granulated sugar; ½ teaspoon (2½ ml) vanilla extract

From the MyKitchenBank Kitchen

A tropical tartlet featuring a buttery pastry crust, creamy avocado lime filling, and toasted meringue. Inspired by Caribbean flavors with the elegance of a French tart.

Prep: 45 min
Cook: 40 min
Wait: 1 hr 30 min
Total: 2 hr 55 min
Makes: 4 individual tartlets (3½-inch / 9 cm diameter)

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Ingredients

4 servings

For the tartlet shells
6 tablespoons (85 g) unsalted butter, cold, cut into ½-inch cubes
1 cup (125 g) all-purpose flour
¼ teaspoon (1.5 g) fine sea salt
1 tablespoon (12 g) granulated sugar
1 large egg yolk, at room temperature
3 tablespoons (45 ml) ice water
For the filling
2 (240 g) ripe avocados, pitted and peeled
3 tablespoons (45 ml) fresh lime juice
1 teaspoon (2 g) lime zest, finely grated
¼ teaspoon (1.5 g) fine sea salt
For the meringue
3 large egg whites, at room temperature, free of yolk or fat
¼ teaspoon (1 g) cream of tartar
¾ cup (150 g) granulated sugar
½ teaspoon (2.5 ml) vanilla extract

Equipment (10)

3½-inch (9 cm) tartlet pans with removable bottoms (4 pans)
Medium mixing bowl
Small mixing bowl
Electric mixer or whisk
Rolling pin
Plastic wrap
Parchment paper
Pie weights or dried beans
Citrus juicer
Fork or whisk

Steps

Before you start

Remove eggs from refrigerator 30 minutes before making meringue to ensure they separate cleanly
Chill tartlet pans in freezer for 15 minutes before filling
Preheat oven to 350°F (175°C) before baking shells

1
Make tartlet dough
- In a medium bowl, whisk together flour, salt, and sugar.
- Add cold butter cubes and use your fingertips to rub the mixture until it resembles coarse breadcrumbs with pea-sized butter pieces visible.
- Add egg yolk and toss gently.
- Drizzle ice water over the mixture, 1 tablespoon at a time, tossing with a fork until the dough just comes together in shaggy clumps (you may not need all the water).
- Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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Ready when: Dough is cold and holds together when squeezed
Tip: Keep butter very cold; if the kitchen is warm, chill your bowl and utensils first
2
Roll and line tartlets
- Divide dough into 4 equal pieces.
- On a lightly floured surface, roll each piece into a thin round about ⅛ inch thick.
- Carefully fit each round into a 3½-inch tartlet pan, pressing gently against the bottom and sides.
- Trim excess dough with a knife and prick the bottoms with a fork.
- Place tartlet pans on a baking sheet and chill in the freezer for 15 minutes.
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Ready when: Dough is firm and very cold to touch
Tip: If dough tears, patch it with scraps and water; slight thickness variations are fine
3
Blind bake shellsOven 350°F / 175°C
- Preheat oven to 350°F (175°C).
- Line the chilled tartlet shells with small squares of parchment paper and fill with pie weights or dried beans.
- Bake for 12 minutes until the edges are pale golden.
- Carefully remove parchment and weights, then bake the shells for another 4–5 minutes until the bottoms are set and dry but still pale.
- Remove from oven and let cool on the baking sheet.
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Ready when: Bottoms look dry and slightly opaque; edges are very pale golden, not brown
Tip: Don't overbake or the shells will be too dark and brittle; they'll continue to firm up as they cool
4
Prepare avocado filling
- Halve the avocados lengthwise, remove the pit, and scoop the flesh into a small bowl.
- Use a fork to mash the avocado until mostly smooth with a few small chunks (about 30–40 seconds of mashing).
- Add lime juice, lime zest, and salt.
- Stir gently until just combined.
- Taste and adjust salt if needed.
- Divide the filling evenly among the cooled tartlet shells, spreading gently to avoid bruising.
- Set tartlets in the refrigerator.
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Ready when: Avocado is mashed to a creamy texture with some texture remaining
Tip: Add lime juice immediately after mashing to prevent browning; use very ripe avocados for creaminess
5
Whip egg whites
- In a clean, grease-free medium bowl, combine egg whites and cream of tartar.
- Using an electric mixer on medium-high speed, whip until soft peaks form (tips of peaks curl when beaters are lifted), about 2–3 minutes.
- With the mixer still running, gradually sprinkle in sugar, about 2 tablespoons at a time, beating for 20–30 seconds between additions.
- After all sugar is added, continue beating on high speed until stiff, glossy peaks form (peaks stand straight up) and the mixture feels smooth, not grainy, when rubbed between your fingers, about 2–3 minutes more.
- Add vanilla and beat for 15 seconds to combine.
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Ready when: Meringue is glossy, forms stiff peaks, and feels smooth and fine-textured
Tip: Any fat (including egg yolk, oil, or grease on the bowl) will prevent stiff peaks; wash the bowl and beaters with soap and water, then dry well
6
Top tartlets with meringue
- Remove tartlets from the refrigerator.
- Divide the meringue evenly among the four shells, spooning it onto the avocado filling.
- Use the back of a spoon or an offset spatula to create soft peaks and swirls on top, spreading meringue from the center outward and making sure it touches the pastry edge all around (this helps prevent shrinking).
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Ready when: Meringue is evenly distributed with decorative peaks
Tip: Work quickly so the meringue doesn't deflate; use it right after whipping for best results
7
Bake meringue until goldenOven 350°F / 175°C
- Place tartlets on a baking sheet and bake at 350°F (175°C) for 12–14 minutes until the meringue peaks are light golden brown and the tips of the peaks are just lightly toasted.
- The meringue should feel firm but still slightly soft inside when gently pressed.
- Remove from the oven and let cool on the baking sheet for 10 minutes, then transfer to serving plates.
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Ready when: Meringue is light golden brown on peaks; toothpick inserted in meringue comes out with a tiny bit of resistance
Tip: Watch carefully after 10 minutes to avoid over-browning; thicker meringue takes slightly longer

Good to know

Tips

For the most stable meringue, bring eggs to room temperature 30 minutes before whipping; room-temperature egg whites incorporate more air and reach stiffer peaks
Make sure the avocado filling is completely cool before topping with meringue, or the heat will cause the meringue to slide off
These tartlets are best enjoyed within 2 hours of baking while the meringue is still crisp on the outside and tender within, and the pastry is still flaky
If you prefer a less toasted meringue, reduce the baking time to 10–11 minutes for paler peaks

Make ahead

Tartlet shells can be made up to 2 days ahead and stored in an airtight container at room temperature. Assemble and bake on the day of serving. Avocado filling can be prepared no more than 30 minutes before assembly to prevent browning.

Storage & reheating

Tartlets are best served fresh and should be eaten the same day baking. Store leftovers covered loosely with plastic wrap in the refrigerator for up to 4 hours. The meringue may weep slightly and the pastry may soften on standing. Do not freeze.

Substitutions

large egg whites → Aquafaba (the liquid from canned chickpeas, about 9 tablespoons for 3 egg whites). Works well for a vegan version; whip the same way and add a pinch of xanthan gum for stability
ripe avocados → Greek yogurt mixed with lime juice and zest (about 1 cup / 240 g yogurt). Creates a tangier, less rich filling; reduce salt to ⅛ teaspoon
fresh lime juice → Fresh lemon juice. Use the same amount for a slightly less tropical but equally bright flavor
all_purpose_flour → Whole wheat pastry flour (use the same weight, 125 g). Creates a nuttier crust; may absorb slightly more water, so add ice water gradually