Creamed Tartlets

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
tartlet base
tartlet filling
icing
Instructions (7)
  1. Line some pattypans with very fine paste.
  2. Put into each a layer of apricot jam.
  3. Pour some thick boiled custard, or the pastry cream of page 373, over the jam.
  4. Whisk the whites of a couple of eggs to a solid froth.
  5. Mix a couple of tablespoonsful of sifted sugar with the egg whites.
  6. Lay this icing lightly over the tartlets.
  7. Bake them in a gentle oven from twenty to thirty minutes, unless they should be very small, when less time must be allowed for them.
Original Text
CREAMED TARTLETS. Line some pattypans with very fine paste, and put into each a layer of apricot jam; on this pour some thick boiled custard, or the pastry cream of page 373. Whisk the whites of a couple of eggs to a solid froth, mix a couple of tablespoonsful of sifted sugar with them, lay this icing lightly over the tartlets, and bake them in a gentle oven from twenty to thirty minutes, unless they should be very small, when less time must be allowed for them.
Notes
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