275g packet frozen sweet tart cases (12)
2 eggs, separated, at room temperature
¾ cup sweetened condensed milk
½ cup caster sugar
Place tart cases on an oven tray.
Cook in a moderate oven (180C) for about 12 minutes, or until edges are light golden. Remove. Cool.
Finely grate rind from lime and squeeze juice. You will need 1 teaspoon rind and ¼ cup juice.
Whisk egg yolks with condensed milk in a bowl until combined. Stir in rind and juice. Divide mixture evenly among tart cases (about 1 tablespoon in each).
Beat egg whites in a small bowl of an electric mixer until soft peaks form. Beat in sugar, 1 tablespoon at a time, until dissolved. Beat for a further 2 minutes, or until thick and glossy.
Spoon meringue into a piping bag fitted with a 11mm plain nozzle. Pipe over filling.
Cook in a moderate oven (180C) for about 5 minutes, or until meringue is light golden. Remove from oven. Cool on tray.
Before serving, remove and discard foil cases.
TIP! Tartlets can be made up to one day ahead. Store in an airtight container in the fridge.