Tangerine Meringue Tarts Recipe
Ingredients
1 recipe Basic Meringue
8 oz. fat-free cream cheese
3 tsp Triple Sec
4 tsp cornstarch
1 1/3 cup orange or tangerine juice, unsweetened (okay from frozen concentrate)
3 tangerines, peeled and separated into segments, pitted
Directions
Prepare the Basic Meringue.
To prepare the filling, put the cream cheese in a mixing bowl.
Add the liqueur and beat until well mixed.
Put the cornstarch into a small saucepan.
Stir in the orange juice very gradually.
Bring to a boil, stirring constantly.
Boil for one minute.
Remove from heat.
Snip the center of each tangerine segment and remove the seeds.
Put the seedless tangerine segments into the saucepan with the thickened juice.
Put one-sixth of the cheese filling into the bottom of each meringue shell.
Top with one-sixth of the tangerine mixture.
Chill 1 -2 hours before serving.
To prepare the filling, put the cream cheese in a mixing bowl.
Add the liqueur and beat until well mixed.
Put the cornstarch into a small saucepan.
Stir in the orange juice very gradually.
Bring to a boil, stirring constantly.
Boil for one minute.
Remove from heat.
Snip the center of each tangerine segment and remove the seeds.
Put the seedless tangerine segments into the saucepan with the thickened juice.
Put one-sixth of the cheese filling into the bottom of each meringue shell.
Top with one-sixth of the tangerine mixture.
Chill 1 -2 hours before serving.
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