Mom's Schaum Tarts Recipe - Cooking Index
Mom's Schaum Tarts Recipe - Cooking Index
| 3 tablespoons | 45ml | Butter or non-dairy margarine - melted |
| 3 | Egg whites | |
| 1 cup | 198g / 7oz | Sugar - plus |
| 2 tablespoons | 30ml | Sugar |
| 1 tablespoon | 15ml | Vinegar |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 | Crushed pineapple - (20 oz) - drained, and | |
| Juice reserved | ||
| 4 | Bananas - thinly sliced, | |
| And diced | ||
| 2 cups | 474ml | Whipping cream |
| 1/2 cup | 99g / 3.5oz | Powdered sugar |
Brush melted butter into 12 muffin cups. In large bowl of electric mixer, beat egg whites until soft peaks form, 1 to 2 minutes. Gradually add sugar with vinegar and vanilla, beating until firm peaks form, 2 to 3 minutes.
Spoon meringue into prepared muffin cups. Bake at 250 degrees until light golden, about 1 hour.
With your fingertips, carefully remove meringues, lifting them from muffin cups by twisting gently. Transfer to large platter to cool.
Combine pineapple and bananas in bowl. Beat cream until soft peaks form, 2 to 3 minutes. Add powdered sugar and continue beating until stiff, 2 to 3 minutes more.
Combine reserved pineapple juice and 2 tablespoons sugar in small saucepan and bring to boil over medium-high heat; simmer until reduced by half, 8 to 10 minutes. Transfer to bowl, cover with plastic wrap and set aside.
Just before serving, carefully cut off meringue tops with small sharp knife and set aside. Use back of large spoon to make an indentation in soft centers of bottoms.
Spoon layer of pineapple and banana mixture into each meringue, then add layer of whipped cream. Add 1 more layer of fruit and another of cream.
Replace tops lightly and garnish with 1 teaspoon whipped cream and fruit. Drizzle pineapple sauce around each tart. Serve immediately.
This recipe yields 12 tarts.
Each tart: 334 calories; 58 mg sodium; 63 mg cholesterol; 18 grams fat; 44 grams carbohydrates; 2 grams protein; 0.39 gram fiber.
Source:
The Los Angeles Times, 11-24-1999
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