Baked Alaska Tarts | The Recipe Rebel
These Baked Alaska Tarts are a mini version of a classic Baked Alaska, made with a no bake cookie crust, filled with frozen yogurt and topped with toasted meringue! Made in partnership with Chapman's Ice Cream
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Crust
24 chocolate sandwich cookies, with filling (like Oreo)
1/4 cup melted butter
Filling
2 litres Chapman's Black Jack Cherry Frozen Yogurt
Meringue
5 egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1 pinch salt
1/2 cup granulated sugar
Instructions
Crust:
In a food processor, process cookies and melted butter until smooth. (Alternatively, you could crush the cookies by hand and stir in melted butter).
Press into the bottom and up the sides of 6 4-5 tart shells.
Filling:
Allow frozen yogurt to soften on the counter for 5 minutes.
Divide Chapman's Frozen Yogurt between tart shells, shaping the top into a rounded mound as much as possible using a spreader or knife.
Place in the freezer for 3-4 hours or until completely frozen.
Meringue:
In a clean bowl, with clean beaters or a whisk attachment on an electric mixer, beat egg whites until frothy.
Add vanilla, cream of tartar and salt, and beat until soft peaks form.
Add sugar, one tablespoon at a time, until sugar is dissolved, and egg whites are stiff and glossy. Rub a small amount between your fingers to ensure it is smooth and not gritty.
Remove tarts from freeze and remove from tart shells.
Place on serving plates, if using a kitchen torch for meringue, or on a baking sheet, if using the broiler. If using the broiler, preheat while making meringue.
Spread meringue over each tart, swirling as desired to make designs. Use a kitchen torch to brown the meringue to desired coloring, or broil for 4-5 minutes, turning in the oven as necessary.
Serve or place back in the freezer to freeze solid. Store leftovers in the freezer.
Baked Alaska | Ice Cream Meringue Dessert
Baked alaska is an amazing dessert - ice cream on a sponge base encased in meringue. The contrast of hot meringue and cold ice cream is very unusual. They say that baked alaska was invented in 1867 to commemorate the purchase of the Alaska Territory by the US from Russia, although there are other claims about the origins of baked alaska. Whoever invented it, baked alaska really has the wow factor, and is surprisingly easy to make.
The written recipe is here:
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Baked Alaska
Time for a quick bite with your favorite #vegetarian. Join us for that delicious desert from the mysterious north.
Claire Saffitz Makes Baked Alaska | Dessert Person
Claire Saffitz Makes Baked Alaska | Dessert Person
Many thanks to KitchenAid for partnering with Claire and furnishing her new kitchen with not only their amazing Smart Oven+ but an entire suite of beautifully crafted and impeccably designed major appliances, including the FreeFlex Third Rack Dishwasher.
Baked Alaska, consisting of molded ice cream set atop a sponge cake base and covered in toasted meringue, is not exactly a simple dessert, but there are ways to make it simpler: definitely use store-bought ice cream, assemble it in stages, and rely on your oven to do the work. In this episode, Claire shows you a summery, strawberry-laced, individualized spin on Baked Alaska using her new KitchenAid Smart Oven. The KitchenAid Smart oven syncs with a mobile app so it’s convenient and seamless to set and check timers and control and change temperatures from anywhere.
#clairesaffitz #bakedalaska #cake
Roasted Strawberry Baked Alaskas
Makes 4
Roasted Strawberry Ice Cream Base
8 ounces (226g) strawberries, hulled and chopped
2 tablespoons granulated sugar
2 teaspoons finely grated lemon zest
1 pint strawberry ice cream
Sponge Cake
¾ cup cake flour
½ teaspoon baking powder
⅛ teaspoon baking soda
¾ teaspoon kosher salt, plus a pinch
3 large eggs (150g), whites and yolks separated, at room temperature
½ cup granulated sugar (100g), divided
¼ cup neutral oil (56g), such as grapeseed or peanut
¼ cup buttermilk (60g), at room temperature
1 teaspoon vanilla extract
⅛ teaspoon cream of tartar
Italian Meringue
3 large egg whites (105g)
¼ teaspoon cream of tartar
Pinch of kosher salt
1 tablespoon light corn syrup
½ cup granulated sugar (100g)
Thanks for watching!
What's for Dessert by Claire Saffitz is out Nov. 8 and is available for preorder now through this link:
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Baked Alaska!
This baked Alaska is beyond easy, but so beautiful, and delicious! A dome of your favorite ice cream on top of a pound cake base covered with toasted meringue! This is a really low stress dessert to make, and the perfect excuse to use a kitchen torch! The traditional Baked Alaska would have flaming liquor poured on top or be broiled but I think the torch gives you more control and less worry! Let me know what flavor of ice cream you would use and if there are any other easy ice cream desserts you would like me to make!
Full Recipe:
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Humphry's baked Alaska!
Fancy a fancy baked Alaska?#humphrythebutler#humphrywholesome#butler#bakedalaska#fancy#baking#wholesome