Strawberry Chiffon Tarts
Easy to make and no baking!
10 baked 3-inch tart shells
1 envelope plain gelatin
1/4 cup cold water
3 egg yolks
3/4 cup sugar
1/4 teaspoon salt
1 cup sieved strawberries and juice
1 tablespoon lemon juice
3 egg whites, beaten
1/4 cup sugar
1/4 cup heavy cream, whipped
Sprinkle gelatin over water in a bowl. Combine egg yolks, 3/4 cup sugar, salt and strawberries with juice in a double boiler. Cook, stirring constantly, until thickened, about 6-8 minutes. Remove from the water and stir in softened gelatin. Cool.
Add lemon juice. Chill until beginning to thicken. Beat the egg whites stiff. Gradually beat in the 1/4 cup sugar. Fold in the strawberry mixture. Place in cold tart shells. Chill until firm. Serve with a piping or dollop of whipped cream. Makes ten tarts.
10 baked 3-inch tart shells
1 envelope plain gelatin
1/4 cup cold water
3 egg yolks
3/4 cup sugar
1/4 teaspoon salt
1 cup sieved strawberries and juice
1 tablespoon lemon juice
3 egg whites, beaten
1/4 cup sugar
1/4 cup heavy cream, whipped
Sprinkle gelatin over water in a bowl. Combine egg yolks, 3/4 cup sugar, salt and strawberries with juice in a double boiler. Cook, stirring constantly, until thickened, about 6-8 minutes. Remove from the water and stir in softened gelatin. Cool.
Add lemon juice. Chill until beginning to thicken. Beat the egg whites stiff. Gradually beat in the 1/4 cup sugar. Fold in the strawberry mixture. Place in cold tart shells. Chill until firm. Serve with a piping or dollop of whipped cream. Makes ten tarts.
posted by Nightowl | 8/22/2006
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