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Chiffon Tarts

Rod.Butt's picture
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
  Unflavored gelatin 1⁄4 Ounce
  Cold water 1⁄2 Cup (8 tbs)
  Eggs 2
  Evaporated milk 1 Cup (16 tbs)
  Cooked pumpkin/Canned pumpkin 1 1⁄4 Cup (20 tbs)
  Firmly packed brown sugar 3⁄4 Cup (12 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Interest: 
Party
Servings: 
8

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