Baked Alaska Tarts
These Baked Alaska Tarts are a mini version of a classic Baked Alaska, made with a no bake cookie crust, filled with frozen yogurt and topped with toasted meringue!
chocolate sandwich cookies, with filling
Chapman's Black Jack Cherry Frozen Yogurt
cream of tartar
In a food processor, process cookies and melted butter until smooth. (Alternatively, you could crush the cookies by hand and stir in melted butter).
Press into the bottom and up the sides of 6 4-5" tart shells.
Allow frozen yogurt to soften on the counter for 5 minutes.
Divide Chapman's Frozen Yogurt between tart shells, shaping the top into a rounded mound as much as possible using a spreader or knife.
Place in the freezer for 3-4 hours or until completely frozen.
In a clean bowl, with clean beaters or a whisk attachment on an electric mixer, beat egg whites until frothy.
Add vanilla, cream of tartar and salt, and beat until soft peaks form.
Add sugar, one tablespoon at a time, until sugar is dissolved, and egg whites are stiff and glossy. Rub a small amount between your fingers to ensure it is smooth and not gritty.
Remove tarts from freeze and remove from tart shells.
Place on serving plates, if using a kitchen torch for meringue, or on a baking sheet, if using the broiler. If using the broiler, preheat while making meringue.
Spread meringue over each tart, swirling as desired to make designs. Use a kitchen torch to brown the meringue to desired coloring, or broil for 4-5 minutes, turning in the oven as necessary.
Serve or place back in the freezer to freeze solid. Store leftovers in the freezer.
*This recipe makes 6 4-5" tarts -- one tart is a large single serving or a small dessert for two. The nutrition information is per half tart.
Baked Alaska Tarts https://www.thereciperebel.com/baked-alaska-tarts/