To prepare the crust, heat the oven to 350 degrees F. Butter 8 tartlet pans
and set aside.
Put the confectioners' sugar, salt, flour, almonds and almond extract
in the bowl of a food processor and process to mix. With the machine running,
add the butter in the feeder tube - about 2 tablespoons at a time. Process until
the dough collects on top of the blade. If the dough is too soft and sticky
to handle, cover it in plastic wrap and refrigerate until it is firmer and less
tacky. Press the dough into the prepared tartlet pans and bake in the oven until
golden brown, about 20 minutes. Remove from the oven and let cool.
To prepare the curd, put the lime juice, zest, sugar and egg yolks in a
metal bowl, and whisk together. Add the butter and place over the gently simmering
water. Whisk until the curd thickens and coats the back of a spoon. Pour into
prepared tartlet shells. Pile the fresh raspberries in a pyramid on top of each
To prepare the meringue, put the egg whites and cream of tartar in the bowl
of a heavy-duty mixer and mix on high speed until the egg whites are very fluffy.
With the machine running, add the sugar about 1 tablespoon at a time until all
of the sugar is incorporated. Continue to whip on high speed until the whites
are shiny and stiff peaks form. Place the meringue in a pastry bag fitted with
a star tip and pipe strips of meringue over the raspberries. To brown the outside
of the tartlets, place the tartlets on a broiler pan and brown under the broiler
for 2 to 3 minutes. Alternatively, brown with a propane torch held 6 inches
away from the tartlets.
Set tartlets on individual plates and serve immediately.