Key Lime Marshmallow Meringue Tarts

1. 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. 2

   . Bake at 350u00b0 for 7-9 minutes or until lightly browned. Cool on wire racks.

3. 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. 4

   .

5. 5

   Bake at 325u00b0 for 15-20 minutes or until meringue is lightly browned. Cool completely on wire racks. Refrigerate for at least 4 hours before serving.

* Per serving · 4 servings · Values may vary.