Combine the Zürimix and heavy cream in a pot; bring the mixture to a rolling boil while stirring constantly. Dispense into the bottom of the graham cracker tartlets and refrigerate until set.
Whisk together the water and the Ovasil
in the bowl of a mixer until the mix has dissolved. Using a whisk
attachment, whip at high speed, slowly adding the sugar a little at a
time until it has come to full volume.
Fill a piping bag fitted with a French star tip with the Meringue and pipe large star dollops on top of each tart. Torch lightly and garnish with a daisy décor; add lime slices if desired.
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