Flambé Norwegian Tart

 

Flambé Norwegian Tart

 
Ingredients
1 biscuit strip
1 lt candied fruit ice cream
250 ml kirsch
1 tbspn sugar
75 ml rum (optional)

Meringue
3 egg whites
100 gr sugar
2 tbspn glazed sugar

Preparation

  1. Melt the tablespoon of sugar in 2 tablespoons of water and the kirsch. Sprinkle over the biscuit strip.
  2. Beat the egg whites and sugar until stiff.
  3. Place the biscuit strip in a baking pan. Place the ice cream in the middle of the biscuit. Using a decorating bag cover completely with meringue and powered with glazed sugar. Place in the over grill for a couple minutes until it goldens slightly.
  4. Heat the rum to 40 degrees sprinkle over the dessert and flambé before serving.

 

 

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