2 cups apricot puree
1/4 cup tarragon
4 tablespoons cornstarch
1 cup water
1/2 teaspoon ground cinnamon
1/2 cup white sugar
1/2 cup whipping cream
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon salt
water to cover
1 cup melted butter
1/2 cup chopped pecans
3/4 cup cornstarch
1 cup white sugar
3 egg yolks
1/4 cup pecans
In a medium bowl, combine apricot puree, tarragon, cornstarch, and water. Stir until thickened, about 5 minutes; whisk in cinnamon, 1/2 cup of sugar, and vanilla. Stir in milk until well blended. Stir cornstarch mixture and 1/2 cup butter into egg mixture. Stir in egg yolks until thoroughly combined. Fold mixture into creamed mixture. Pour filling into pastry shell; pipe tips with white glue.
Line the bottom of a 13x9 inch baking dish with parchment paper. Spread beaten egg whites over clam mixture. Place parchment paper on a baking sheet and preheat oven to 350 degrees F (175 degrees C).
Bake 24 hot vegetable meal rolls in the preheated oven for 1 hour. Remove from oven, scrape pan and make a small bowl with a knife. In small bowl, beat softened egg whites until they form stiff peaks. Gradually add water until creamy and spread the custard mixture over the rolls.
In a medium bowl, beat egg white until soft peaks form, 1 minute. With a spoon, stir in 1/2 cup of crushed ice and 1 cup of hot melted butter. Drop mixture by heaping tablespoonfuls onto the rolls, covering completely. Place the rolls in prepared casserole, cover and refrigerate for 25 minutes. Serve immediately.
To make icing: In a heavy saucepan, bring the cornstarch and 1 cup water to a boil. Stir in sugar, then evaporated milk. Heat to light, then season with vanilla and salt, stirring constantly, until smooth. Remove from heat. In a small bowl, beat egg whites until foamy, 1 minute. Whisk in 1/2 cup of sugar and milk. Slowly pour filling into one generous roll, covering completely. Let stand for 20 minutes. Then spread icing over food.