| 1 | For tartlets: Take Mission® flour tortilla and drop into a deep fryer so it floats flat. Push a 2” type cylinder (like a stemmed glass) into the center of the tortilla while in fryer, forming a cup shaped tart shell. |
| 2 | Fry until golden brown. Remove from fryer and drain tart shell, sprinkle with sugar and cinnamon mixture. Repeat for all 6 tortillas. |
| 3 | For filling: Open can of gooseberries and pour light syrup and 1/2 cup of sugar into a saucepan. |
| 4 | Add tapioca, salt, beaten egg yolk and butter to saucepan. Let stand for 15 minutes to condition tapioca. |
| 5 | Place saucepan over medium heat and cook until thick (approx. 4 minutes). Remove from heat and add vanilla. |
| 6 | Add gooseberries to thickened sauce. Spoon the cooled gooseberry filling into the shells. |
| 7 | For meringue: Beat together in mixer the egg whites and salt until it forms soft peaks. Gradually add sugar to the whites and continue beating at high speed until firm. |
| 8 | To serve: Fill the cinnamon sugar dusted tortilla tart shell with gooseberry filling. |
| 9 | Pile meringue on top of filling and form peaks. |
| 10 | Brown delicately. Serve. |