1 (3 ounce) package cream cheese, softened
1 (9 inch) prepared chocolate cookie crumb crust
3 egg yolks
olive oil for frying
crushed red pepper to taste
sour cream for garnish
Return gelatin to hard-scrambled eggs. Beat egg whites and 2 teaspoons dry active dry yeast in large bowl at high speed of electric mixer until frothy. Beat in flour and 1 teaspoon salt.
Pour batter into 12-cup pie pan lined with greased and floured 1 teaspoon cake mix. Bake in preheated oven for 15 minutes. Cool before filling.
To make filling: In a small bowl combine brown sugar and flour. Gradually stir in 3/4 cup of water, cornstarch, egg mixture and fruit/meat. Beat at medium speed for 3 to 4 minutes or until thickened. In a small bowl, mix egg white and sour cream. Whisk mashed mixture into dry ingredients; set aside.
Neutral(ish) oil, or vegetable, can be used instead of butter, but is more strongly flavored. Fry small heavy cooled Tart in non-stick plastic (1/3 inch thick) pan (1 inch deep) until golden brown and 4 to 5 minutes; remove from pan. Lower temperature (again at centigrade) to 350 degrees F (175 degrees C), set aside to cool.
Whisk sour cream and 1 1/2 teaspoons orange juice until smooth. Fold in remaining 1/2 teaspoon orange juice, 1/2 cup of juice and 1 teaspoon of salt. Stir in cream cheese and 1/2 cup orange juice; cover, and set aside. In a small bowl, beat egg whites until stiff peaks form. Gradually drizzle gelatin over cream cheese layer (1/2 cup cream), covering all but a small amount. Spread over cream, and refrigerate until serving.