Chiffon Tarts Recipe
This sweet and delicious Chiffon Tarts is so irresistably good that it's sure to give your meal a grand finish! Also, this Chiffon Tarts is extremely easy to make, so simply give it a try!
Ingredients
| 1 envelope unflavored gelatine | ||
| Cold water | 1/2 Cup (16 tbs) | |
| Eggs | 2 , separated | |
| Evaporated milk | 1 Cup (16 tbs) | |
| 1 1/4 cups strained cooked or canned pumpkin | ||
| Firmly packed brown sugar | 3/4 Cup (16 tbs) | |
Directions
Soften gelatine in cold water.
Put egg yolks in top of double boiler, add evaporated milk and beat until blended.
Stir in pumpkin, 1/2 cup of the brown sugar, salt and spices.
Cook over boiling water 10 minutes, stirring constantly.
Remove from heat.
Add -gelatine and stir until dissolved.
Chill until slightly thick- ened.
Beat egg whites until stiff, but not dry; add remaining brown sugar gradually and continue beating.
Fold pumpkin mixture into egg whites with 1/2 cup of the toasted coconut.
Fill tart shells and chill until firm.
To serve, top with whipped cream and remaining coconut.
Put egg yolks in top of double boiler, add evaporated milk and beat until blended.
Stir in pumpkin, 1/2 cup of the brown sugar, salt and spices.
Cook over boiling water 10 minutes, stirring constantly.
Remove from heat.
Add -gelatine and stir until dissolved.
Chill until slightly thick- ened.
Beat egg whites until stiff, but not dry; add remaining brown sugar gradually and continue beating.
Fold pumpkin mixture into egg whites with 1/2 cup of the toasted coconut.
Fill tart shells and chill until firm.
To serve, top with whipped cream and remaining coconut.
Chef
