Posted by: Schmitty 08-08-99 6:16 PM
Pecan Chiffon Tarts
1/3 cup Brown sugar
1 envelope (1 Tablespoon) unflavored gelatin
1/2 teaspoon salt
4 beaten egg yolks
3/4 cup milk
1 teaspoon vanilla
4 egg whites
1/3 cup brown sugar
Butter-browned Pecans (recipe below)
8 (4 inch) baked tart shells, cooled
In top of double boiler, combine 1/3-cup brown sugar, gelatin and salt. Add egg yolks and milk. Cook and stir over hot, not boiling, water until mixture is slightly thick. Remove from heat; add vanilla. Chill, stirring occasionally, until mixture mounds slightly when spooned.
Beat egg whites until soft peaks form. Gradually add 1/3-cup brown sugar, beating to stiff peaks. Fold in gelatin mixture, then 1/2 cup Butter-browned Pecans. Pile into tart shells. Chill. At serving time, top with remaining pecans.
Butter-browned Pecans: Toast 1 cup chopped pecans in 1-tablespoon butter in skillet stirring frequently. Drain, cool.
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