30Mi-Del gluten-free ginger snapsor your personal favorite gluten-full brand. (My mom bought these cookies when my brother came to stay last year, since he can’t do that wheat-flour thing. She and I liked them so much that we’ve just kept buying them!)
4ripe peaches
2egg whites
raspberry jamor other tasty jam or jelly flavor
vanilla ice creamchocolate syrup, fruit, and mint for garnish
Instructions
Preheat the oven to 375 degrees.
Crush 30 ginger snaps. Personally, I prefer the Rolling-Pin-n-Ziploc-Bag method. (Put about 10 cookies in the bag. Close it. Roll them with the pin. Repeat). Place half the crumbs in a small bowl, and half into a larger bowl.
Dice 4 peaches, and stir the pieces into your large bowl of cookie crumbs.
Add the 2 egg whites to the other bowl of crumbs and stir until well mixed.
Evenly divide the eggy crumbs among eight muffin cups. Put a tasty dollop of jam on top of the eggy crumbs, and top it all with a scoop of peaches.
Bake for 10-12 minutes. There will still be some bubbly liquid when you remove them from the oven but they’ll firm up as they cool. Or else just eat them hot with a spoon right out of the muffin cup. That’s what I do.
Notes
This recipe is for eight tarts, and uses about ¾ of a bag of ginger snaps. I would have liked to provide you with the correct amounts for using the whole bag of cookies, but somehow, I didn’t have a whole bag when I started cooking. How did that happen?