Mini Baked Alaska Tarts For An Elegant And Bite-Sized Treat

Ingredients

[{ "selector": "#anim1", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Tart shells: 6 (pre-baked) Ice cream (any flavor): 200 ml (scooped into small balls, frozen) Egg whites: 2 Sugar: 50 g Vanilla extract: 1/2 tsp Brandy or rum: 30 ml

Freeze Tart Shells

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Fill each tart shell with a spoonful of frozen ice cream. Freeze until solid.

Prepare Meringue

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Beat the sugar, vanilla, and egg whites until firm peaks form.

Assemble

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] In each pastry, pipe or distribute meringue over the ice cream.

Serve

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Use brandy or rum to torch the meringue until it turns golden and serve.