Froze orange tarts
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Vanilla wafer crumbs |
| ¼ | cup | Finely chopped walnuts |
| 6 | tablespoons | Melted butter |
| ½ | cup | Sugar |
| ¼ | cup | Frozen orange juice concentrate; thawed |
| 1 | Egg white | |
| 1 | carton | (8-oz) sour cream |
| Whipped cream (optional) | ||
Directions
Combine crumbs & walnuts. Add butter, mixing well with a fork. Place paper liners in 12 muffin cups. Press about 3 tablespoons crumb mixture onto bottom & sides of each cup. Combine sugar, orange juice & egg white (at room temperature). Beat at medium speed with electric mixer until soft peaks form, about 7 minutes. Fold sour cream into orange mixture. Spoon orange mixture into prepared muffin cups. Freeze. Let tarts stand at room temperature 10-15 minutes before serving. Garnish with whipped cream, if desired. Yields 12 servings.
MRS. JAMES P. BAKER
LISA YOUNG
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .