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.