This dessert is simple, can be made ahead of time and there are a lot of variations to use, according to your mood and the ingredients that are available.
Ingredients for the tart shells:
12 oz. low-fat gingersnaps
3 oz. butter or margarine
Preparation:
Process gingersnaps and butter or margarine in a food processor that is fitted with a steel blade until it is meal-like in texture. Press the mixture into six individual tart pans with removable bottoms.
Ingredients for the filling:
6 egg yolks
2 Tbs. unbleached flour
3/4 cup powdered sugar
3 cups low-fat milk
1 tsp. vanilla extract
1-1/2 cups raspberries
Preparation:
In a heavy saucepan, mix together yolks, flour, powdered sugar and enough milk to make a smooth paste. Place over low heat and slowly add rest of milk in a stream. Bring to simmer and add vanilla. Remove from heat and pour into tart shells. Sprinkle berries over the top and refrigerate.
Ingredients for the meringue:
12 egg whites
1 tsp. cream of tartar
1-1/2 cups sugar
1 tsp. vanilla extract
Preparation:
Beat egg whites and cream of tartar until frothy. Continue to beat, adding one teaspoon of sugar at a time. Form soft peaks, then stir in vanilla. Stir until stiff peaks are created and form peaks over top of tarts. Place in middle of oven rack and broil until golden brown.
Servings: 6
Resources OUT OF PRINT (from Sourcebooks Trade) Chef Harry & Friends: Sharing the Joys of the Table
by Harry Schwartz (ISBN: 1570711607)
This title is currently out of print. Consult local libraries, used bookstores and book searches to find copies.
Guests Harry Schwartz
Chef / Author
23852 Pacific Coast Highway, Suite 917
Malibu, CA 90265
Toll-free: 888-564-2779
E-mail:
chefharry1@aol.com
Website:
www.chefharry.com
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