Delectable Chilean Dessert Recipe: Paleo-friendly Manjar Pavlova Tarts

Allergens

Eggs

Ingredients

• 4 large egg whites
• 1 cup almond flour
• 1/2 cup caster sugar (for caramel)
• 1/2 cup water (for caramel)
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp white vinegar
• 2 tbsp lemon juice
• Fresh berries and mint leaves, for garnish

Instructions

1. In a large bowl, beat the egg whites until they form stiff peaks.
2. Gradually add almond flour, sugar, vanilla extract, salt, white vinegar, and lemon juice to the beaten egg whites. Mix well and set aside.
3. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
4. Pipe or spoon the mixture into 6 equal portions on the prepared baking sheet, creating small tarts.
5. Bake for 20 25 minutes, until golden brown and crisp. Remove from oven and let cool completely.
6. In a saucepan over medium heat, combine caster sugar and water to make caramel. Stir until sugar dissolves, then increase the heat to high and boil without stirring until it turns golden brown. Remove from heat and let cool slightly.
7. Carefully drizzle caramel over each tart, filling the center.
8. Garnish with fresh berries and mint leaves before serving.

Chef’s Insight

The caramel should be slightly warm when drizzled over the tarts to create a sensual melding of textures and flavors.

Notes

Be cautious while making the caramel, as it can become hot and sticky.