Butterscotch Meringue Tartlets

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Added May 18th, 09 by
FoodConnect.com Test Kitchen


  • Categories: Cookies & Candy
  • Servings: 36 change
  • Calories per serving: 85
  • Prep Time: 20 mins
  • Cook Time: 30 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 854%
Fat 4g6%
Cholesterol 15mg5%
Sodium 40mg 2%
Carbohydrates 11g4%

More facts>>

FoodConnect Nutritionals

This recipe is from Holiday Celebrations (Special Issue 2008)

Ingredients

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    [0] => Array
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            [5370e1c6-3628-6124-511f-03b0f1455b3b] => Array
                (
                    [title] => baking chips, butterscotch
                    [ingredientid] => 745
                    [ingredientuuid] => 5370e1c6-3628-6124-511f-03b0f1455b3b
                    [quantity] => 1.00
                    [measure] => each
                    [title_custom] => (12.25-ounce) jar prepared butterscotch topping
                    [componentid] => 0
                    [method] => 
                )

            [d2fa30b2-193f-a4a4-c16c-2433566ee833] => Array
                (
                    [title] => eggs, raw, large
                    [ingredientid] => 14407
                    [ingredientuuid] => d2fa30b2-193f-a4a4-c16c-2433566ee833
                    [quantity] => 3.00
                    [measure] => each
                    [title_custom] => large eggs
                    [componentid] => 0
                    [method] => 
                )

            [8470cf59-8f1a-0c04-05cb-4d509e263d52] => Array
                (
                    [title] => shell, tart, graham cracker, prep f/recipe, bkd
                    [ingredientid] => 29283
                    [ingredientuuid] => 8470cf59-8f1a-0c04-05cb-4d509e263d52
                    [quantity] => 1.50
                    [measure] => each
                    [title_custom] => (6.3-ounce) packages sweet mini tart shells
                    [componentid] => 0
                    [method] => 
                )

            [4d7c4758-f0a5-83e4-b5b0-849041e3e020] => Array
                (
                    [title] => egg whites, raw, lrg
                    [ingredientid] => 14320
                    [ingredientuuid] => 4d7c4758-f0a5-83e4-b5b0-849041e3e020
                    [quantity] => 4.00
                    [measure] => each
                    [title_custom] => egg whites
                    [componentid] => 0
                    [method] => 
                )

            [e2e5f54c-d41d-e884-c576-4409f7fc73ab] => Array
                (
                    [title] => cream of tartar
                    [ingredientid] => 10895
                    [ingredientuuid] => e2e5f54c-d41d-e884-c576-4409f7fc73ab
                    [quantity] => 0.50
                    [measure] => teaspoon
                    [title_custom] => cream of tartar
                    [componentid] => 0
                    [method] => 
                )

            [1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
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                    [title] => sugar
                    [ingredientid] => 32175
                    [ingredientuuid] => 1da53642-0672-b6d4-d56a-2b9e7d9dd673
                    [quantity] => 0.50
                    [measure] => cup
                    [title_custom] => sugar
                    [componentid] => 0
                    [method] => 
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        )

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            [078a2f67-e8b0-33c4-599e-b4cf86a9c45b] => Array
                (
                    [title] => herb, peppermint, fresh, leaves
                    [ingredientid] => 17993
                    [ingredientuuid] => 078a2f67-e8b0-33c4-599e-b4cf86a9c45b
                    [quantity] => 0.00
                    [measure] => each
                    [title_custom] => mint leaves
                    [componentid] => 1
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                )

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)

  • 1 (12.25-ounce) jar prepared butterscotch topping
  • 3 large eggs
  • 1 1/2 (6.3-ounce) packages sweet mini tart shells
  • 4 egg whites
  • 1/2 tsp cream of tartar
  • 1/2 cup sugar

Garnish:

  • mint leaves

Recipe Method

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together butterscotch and eggs. Evenly divide mixture between tart shells.

2. Place on prepared baking sheet. Bake for 20 minutes, or until firm. Remove from oven and cool on pans for at least 30 minutes.

3. Preheat oven to 400 degrees.

4. In a large bowl, beat egg whites and cream of tartar at medium speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating at high speed for 2 to 4 minutes until stiff peaks form.

5. Fill pastry bag fitted with a small star tip with meringue mixture. Pipe meringue evenly over tarts.

6. Place in oven for 3 to 5 minutes, or until meringue begins to brown. Remove and cool completely. Garnish with mint leaves, if desired.

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