Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

If you don't have mini tart pans, make this dessert in a (9-inch) tart pan.

Recipe by Cooking Light December 2009

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: 1 tart)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine first 3 ingredients in a food processor; process until finely ground. With motor on, drizzle butter through food chute; process until blended. Press about 1/4 cup crumbs into the bottom and up sides of each of 8 (4-inch) tart pans coated with cooking spray. Bake at 400° for 10 minutes or until toasted. Cool.

  • Preheat broiler.

  • Spoon curd evenly into crusts. Place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine granulated sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Pour hot syrup in a thin stream over egg whites, beating until stiff peaks form. Spread egg white mixture over tarts. Broil 30 seconds or until lightly browned.

Nutrition Facts

342 calories; fat 14.7g; saturated fat 5.4g; mono fat 5.2g; poly fat 1.3g; protein 3.9g; carbohydrates 52.4g; fiber 5g; cholesterol 44mg; iron 1mg; sodium 182mg; calcium 37mg.
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