Key Lime Marshmallow Meringue Tarts

• 1-1/4 cups graham cracker crumbs
• 1/2 cup almond paste
• 1/3 cup unsalted butter, melted
• 2 tablespoons brown sugar
• 2 cans (14 ounces each) sweetened condensed milk
• 3/4 cup plus 2 tablespoons Key lime juice
• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 1 jar (7 ounces) marshmallow creme

1. In a large bowl, combine the cracker crumbs, almond paste, butter and sugar; press onto the bottom and up the sides of eight ungreased 4-in. fluted tart pans with removable bottoms. Place on
2. . Bake at 350u0b0 for 7-9 minutes or until lightly browned. Cool on wire racks.
3. In large bowl, whisk milk and lime juice. Pour into crusts. In a large bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Add marshmallow creme, a tablespoon at a time, beating on high until stiff peaks form. Spread meringue over filling. Return to
4. .
5. Bake at 325u0b0 for 15-20 minutes or until meringue is lightly browned. Cool completely on wire racks. Refrigerate for at least 4 hours before serving.

graham cracker crumbs, almond paste, unsalted butter, brown sugar, condensed milk, lime juice, egg whites, cream of tartar, marshmallow creme

Taken from www.tasteofhome.com/recipes/key-lime-marshmallow-meringue-tarts/ (may not work)