Valentine's Day Tart

                Valentine’s Day makes you think of cards, chocolate, flowers, chocolate, candle light dinners with someone you love, and of course chocolate.

                Since I am trying to lose weight and still work with the allergies my family has, I think I have found a perfect dessert for the Valentine’s Day dinner.

                This is my take on Pavlova.  Most people think of it as a baked meringue with whipping cream and fruit.  I am still using the meringue, but changing the filling.

Valentine’s Day Tart

 1 Meringue Ring-This can be store bought or you can use the recipe I have included.

6 oz. or ¾ cp. French Vanilla Yogurt

1 lb. box of Strawberries-Small ones keep whole, half or quarter large Strawberries.

2 Tbsp. Chocolate Chips

1 Tbsp. sliced, toasted Almonds

1. Put Yogurt in the bottom of the Meringue Ring.
2. Arrange Strawberries on top of the Yogurt.  Place the Strawberries in circles with the end up.  Be sure to cover as much Yogurt as possible.
3. Put the Chocolate Chips in a microwaveable dish and cook for 20 seconds on high.  Stir to melt the chocolate.  Once stirred, if necessary, microwave for another 15 seconds and stir again.  When the Chocolate is completely melted, drizzle over the Strawberries and Meringue Ring.
4. Sprinkle Almonds on top.

          The tart can be eaten right away or assembled about two hours ahead of time.  If assembled ahead, put the tart in the refrigerator.

Meringue Ring

3 Large Egg Whites at room temperature

¼ tsp. Crème de Tartar

¾ cp. Sugar

Parchment Paper

9” Plate

1. Preheat the oven to 275 degrees.
2. Put a piece of Parchment Paper on the table.  Place the 9” Plate upside down on the Parchment Paper.  Trace around the outside edge of the Plate with a pencil to create your 9” circle.  Lay the Parchment Paper pencil side down on a baking sheet.
3. Blend together Egg Whites and Crème de Tartar.  Whisk until they create soft peaks.
4. Add Sugar 1 Tbsp. at a time.  Blend Sugar in fully before adding another Tbsp.  Once all the sugar is blended in, there will be stiff peaks.
5. Fill in the Parchment Paper circle with half of the Meringue.
6. Build a ring around the edge of the circle with the remaining Meringue.  The ring can be as thick or as thin as you desire.
7. Bake for 1-1/2 hours.  Turn off the oven but leave the Meringue in for another hour or overnight
8. Make sure the Meringue is cool before assembling the rest of the tart.

I hope you enjoy this dessert with people you love.