Summer is in full swing and we are cooling off with these fun Baked Alaska Tarts! How beautiful are they? Making a full sized Baked Alaska can seem intimidating, and sometimes you don’t need quite so much dessert (although if you ask my family, there is never too much!). These Baked Alaska Tarts are a fun to make and easy to make ahead and pull out for a party or last minute guests! Plus, meringue freezes perfectly so even if you’re not having guests anytime soon, you can just pull out a slice whenever you need a treat. They are made lighter with Chapman’s Frozen Yogurt, and any flavor would work great in here! You can also check out Chapman’s Sorbet options, which would be a fun and colorful twist as well.
How are these Baked Alaska Tarts different from classic Baked Alaska?
Traditionally, Baked Alaska is made by placing softened ice cream in a round bowl, then topping with a cake crust and refreezing before topping with meringue. These Baked Alaska Tarts are made with a no bake cookie crust in individual tart shells, which means that they can be made without the use of the oven (a big plus when that summer sun is beating down!). We then fill our cookie crusts with scoops of Chapman’s Frozen Yogurt (I used Black Jack Cherry!), round the top, and freeze solid. The rest of the process is similar to traditional Baked Alaska — top with meringue and torch to brown, then serve. These tarts are perfect for those who have a thing for Baked Alaska but want to be able to pull out a little bit at a time. Once you’ve toasted the meringue, you can store up to 3 months!
Two ways to toast meringue:
I love using a kitchen torch to toast meringue. I know a lot of people don’t have one, but they are inexpensive and so handy when you need them! You can also bake (obviously!) these mini Baked Alaskas, it is just a little harder to keep an eye on the meringue and get it to toast evenly. With a kitchen torch, I can easily control which areas are browned and which are not. If you are using the broil function on the oven, just be sure to watch constantly and rotate the tarts as needed.
Variations on these Baked Alaska Tarts:
Swap the chocolate cookies for vanilla or another flavor — get creative with it! Peanut butter, gingernaps, maple — any cookie that is a hard sandwich cookie with frosting in it can be easily replaced. Swap the Frozen Yogurt for sorbet or one of Chapman’s Premium ice creams (can you imagine these made with Chocolate Fudge Brownie or Heavenly Hash?!) You can press the crust into a 9×13″ pan, then top with the Frozen Yogurt and refreeze. Top with meringue and toast! A simple summer dessert if you don’t have any tart pans. Make individual Baked Alaska Tarts — if you want to make these into a smaller serving (I find the 4.5″ tart pans are perfect for two), you can make these in silicone muffin cups for a cute twist!
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