Crust:

2 cups vanilla wafer crumbs
1/2 cup finely chopped nuts
2/3 cup melted butter

Place paper baking cups in 12-cup muffin pan.

Combine crumbs, nuts and butter; press mixture evenly inside baking cups.

Bake in a preheated 350°F oven for 8-10 minutes; cool.

Filling:

1/4 cup frozen concentrated orange juice, thawed
1/2 cup sugar
1 egg white
Yellow and red food coloring
1 cup dairy sour cream

In a mixing bowl combine juice, sugar and egg white. Beat at high speed until soft peaks form (about 10 minutes). Add food coloring. Gently fold in sour cream. Spoon into tart crusts; freeze.

To serve: Remove baking cups.

Makes 12 tarts.

Variation: For Lemon or Lime Tarts, substitute (for orange juice and coloring) 1/1 cup frozen concentrated lemonade and yellow coloring, or 1/1 cup frozen concentrated limeade and green coloring.

Submitted by: CM