Strawberry Meringue Tartlets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Crust:1 cup graham cracker crumbs1 tbsp ground flaxseed¼ cup shredded unsweetened coconut1 tbsp unsweetened cocoa powder¼ cup coconut oil, melted2 tbsp orange juice2 tbsp brown sugar---Filling:2 ½ cups chopped fresh or thawed frozen strawberries¾ cup 100% fruit strawberry jam2 tbsp icing sugar2 tbsp cornstarch---Meringue:2 egg whites (or ¼ cup pasteurized egg whites if making for children / elderly)¼ tsp cream of tartar1/8 tsp salt1/3 cup sugar
---Crust:---
Preheat the oven to 375°F and line 12 muffin cups with foil liners.
In a bowl, stir together graham cracker crumbs, flaxseed, coconut and cocoa powder.
Stir together the coconut oil, orange juice and brown sugar in another bowl, then add to the graham crumb mixture and stir until moistened.
Spoon evenly into the muffin liners and press into the bottom and up the sides.
Bake for 7-10 minutes, until firm.
Cool completely, then chill for at least 45 minutes.
---Filling:---
Combine the strawberries, strawberry jam, icing sugar and cornstarch in a microwave safe bowl.
Microwave for 5 minutes, stirring with a fork after 30 seconds to thoroughly combine.
Spoon into the chilled crusts and refrigerate while preparing the meringue.
---Meringue:---
In a spotlessly clean bowl with an electric mixer, whip egg whites, cream of tartar and salt until soft peaks form. Gradually add the sugar while whipping and beat until stiff glossy peaks form, about 8 minutes.
Dollop meringue on top of the strawberry mixture and place under the broiler for 30 seconds-1 minute, until golden. (Alternatively, place tarts into a 325°F oven until set and golden brown, 14 to 16 minutes, or use a kitchen blowtorch to toast the meringue.)
Serve immediately or cover loosely and store in the refrigerator up to 2 days.
Serving Size: Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Preheat the oven to 375°F and line 12 muffin cups with foil liners.
In a bowl, stir together graham cracker crumbs, flaxseed, coconut and cocoa powder.
Stir together the coconut oil, orange juice and brown sugar in another bowl, then add to the graham crumb mixture and stir until moistened.
Spoon evenly into the muffin liners and press into the bottom and up the sides.
Bake for 7-10 minutes, until firm.
Cool completely, then chill for at least 45 minutes.
---Filling:---
Combine the strawberries, strawberry jam, icing sugar and cornstarch in a microwave safe bowl.
Microwave for 5 minutes, stirring with a fork after 30 seconds to thoroughly combine.
Spoon into the chilled crusts and refrigerate while preparing the meringue.
---Meringue:---
In a spotlessly clean bowl with an electric mixer, whip egg whites, cream of tartar and salt until soft peaks form. Gradually add the sugar while whipping and beat until stiff glossy peaks form, about 8 minutes.
Dollop meringue on top of the strawberry mixture and place under the broiler for 30 seconds-1 minute, until golden. (Alternatively, place tarts into a 325°F oven until set and golden brown, 14 to 16 minutes, or use a kitchen blowtorch to toast the meringue.)
Serve immediately or cover loosely and store in the refrigerator up to 2 days.
Serving Size: Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 170.3
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 43.5 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 1.5 g
- Protein: 1.6 g
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