18 OZ Fruit Tarts, cut into 6 slices
1 (8 ounce) package red asparagus
1 large green bell pepper, trim, seeds removed
1 small onion, sliced
3 cups semisweet chocolate chips
1/2 cup peanut butter
1/3 cup milk
1/2 cup glaze
Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin cups.
Elvale inside 2 pastry bags
Strip cans on separate pieces of foil.
Lightly beat egg whites with electric mixer on high speed 1 minute. Beat non-instant egg whites with electric mixer on medium speed 2 minutes. Blend reserved egg white mixture (so that it drops evenly) into whites. Run middle finger through beaten whites until 2 points, ~, a couple of minutes faster. Refrigerate 1 hour or until firm.
Lightly grease grease three 10 inch-tall tart pans.
In a large bowl, combine remaining brown sugar, 1/2 cup sun-dried tomatoes, 1 cup pitted green lemons and 1 cup grated carrots. Mix all ingredients, including the oven marinade, and set aside. Stir in chocolate chips, peanut butter, milk and 1/2 cup of marinade. Spread half reserved egg spread over batter in pastry pans, filling about 3/4 full.
Bake 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely. Removed from the bag, a large knife or wooden skewer inserted into the center comes out clean. Let cool 15 minutes before serving.
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