Ronnie's Notes
You’ve got to think ahead if you want to make these! Even though this dessert is easy to make and takes almost no time to put together, there’s some freezing time to consider. Baked Alaska is a time-honored dessert, usually the stuff of old-fashioned cruise-ship galas. But after all, it’s just ice cream, cake, and meringue so it’s also perfectly suitable for a special family dinner or for company. The ice cream flavor is a bit different than usual, and will keep everyone guessing. Of course you can skip the cake and meringue part and just have the ice cream!
Instructions
Remove the ice cream from the freezer to let soften ().
Mix the ice cream and pomegranate paste until well blended and uniform in color.
Return the ice cream to the freezer and let harden.
Preheat the oven to 450°F.
Scoop equal amounts of the ice cream into each of the tart shells.
Return the filled shells to the freezer until the ice cream is firm.
When the ice cream is firm, beat the egg whites in a large bowl using an electric mixer set on medium.
Gradually increase to high speed and beat until the egg whites stand in soft peaks.
Continue to beat, gradually adding the sugar, until the whites stand in stiff peaks.
Spread the meringue over each tart, piling it high and sealing the edges where the tart crumbs and ice cream meet.
Place the tarts on a cookie sheet and bake for 2– or until the meringue is lightly brown.
Makes 4 servings.