M.Y. San Graham Pineapple Cashew Tart

M.Y. San Graham Pineapple Cashew Tart


Ingredients

Crust:

3/4 cup M.Y. San Honey Graham crackers, Crushed
1/4 cup margarine, melted
Filling:
1/2 cup cashew nuts, chopped
1/2 cup pineapple jam

Topping:

1 egg white
2 tablespoons sugar
1/2 cup dessicated coconut flakes

Procedures

1. In a medium bowl, combine all ingredients. Mix well. Press 2 teaspoons of the mixture into the bottom of each mini cupcake pan or tart mold. Set aside.
2. Put 1 teaspoon chopped cashew nuts on top of each prepared tart crusts.
3. Cover the nuts with 1 teaspoon pineapple jam.
4. Pre heat oven to 325ºF. Whip egg white and sugar in a bowl until stiff peaks form. Fold in dessicated coconut.
5. Top each tartlet with the meringue, making sure sides are covered.
6. Bake tarts for 15 minutes or until meringue topping is golden brown in color. Remove from oven and cool. Remove tarts from molds. Serve.


Feeling Expert tip:

For a new twist to this recipe, substitute pineapple jam with sugar free mango, guava, strawberry or raspberry jam, and use walnuts, pili nuts or peanuts in place of the cashew nuts.