Butterscotch Meringue Tartlets
 
Ingredients
  • 1 (12.25-ounce) jar prepared butterscotch topping
  • 3 large eggs
  • 2 (4.2-ounce) packages sweet mini tart shells*
  • 4 egg whites
  • ½ teaspoon cream of tartar
  • ½ cup sugar
  • Garnish: mint leaves
Instructions
  1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together butterscotch sauce and eggs. Evenly divide mixture among tart shells.
  3. Place on prepared baking sheets. Bake until firm, 12 to 15 minutes. Remove from oven, and let cool on pans for at least 30 minutes.
  4. Preheat oven to 400°.
  5. In a separate medium bowl, beat egg whites and cream of tartar with a mixer at medium speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form.
  6. Spoon mixture into a pastry bag fitted with a star tip. Pipe meringue evenly over tarts.
  7. Bake until meringue begins to brown, 3 to 5 minutes. Remove from oven, and let cool completely. Garnish with mint leaves, if desired.
Notes
*For testing purposes, our test kitchen used Clearbrook Farms Shortbread Tart Shells.
Recipe by Victoria at https://victoriamag.com/butterscotch-meringue-tartlets-2/