It’s time for part two of guest post week here at Eat Your Heart Out! Today’s post is brought to you by my friend Grace. You remember Grace – she is my awesome foodie friend who keeps me entertained and well fed at work. While keeping up with her own blog, she was kind enough to guest post for me again, and I am so excited for you to see these beautiful little tarts she whipped up to share with you!
I was kicking around lots of ideas for this post, and just couldn’t make up my mind. So I asked my mom what she’d be interested in having, and she asked for these little tarts. When I first made them, it was just one of those recipes that came together from what I had in the house at the time. Now they’ve become a classic around here. They are super easy and quick, but oh-so-decadent. And who doesn’t love getting an individual dessert at a dinner party? Tres chic.
Peach Gingersnap Tarts
Ingredients
- 30 Mi-Del gluten-free ginger snaps or your personal favorite gluten-full brand. (My mom bought these cookies when my brother came to stay last year, since he can’t do that wheat-flour thing. She and I liked them so much that we’ve just kept buying them!)
- 4 ripe peaches
- 2 egg whites
- raspberry jam or other tasty jam or jelly flavor
- vanilla ice cream chocolate syrup, fruit, and mint for garnish
Instructions
- Preheat the oven to 375 degrees.
- Crush 30 ginger snaps. Personally, I prefer the Rolling-Pin-n-Ziploc-Bag method. (Put about 10 cookies in the bag. Close it. Roll them with the pin. Repeat). Place half the crumbs in a small bowl, and half into a larger bowl.
- Dice 4 peaches, and stir the pieces into your large bowl of cookie crumbs.
- Add the 2 egg whites to the other bowl of crumbs and stir until well mixed.
- Evenly divide the eggy crumbs among eight muffin cups. Put a tasty dollop of jam on top of the eggy crumbs, and top it all with a scoop of peaches.
- Bake for 10-12 minutes. There will still be some bubbly liquid when you remove them from the oven but they’ll firm up as they cool. Or else just eat them hot with a spoon right out of the muffin cup. That’s what I do.