Cream and Fruit Tartlets

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (9)

For cream

1 tea-cup cream or milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
2 whites of eggs ↝ Egg, white only, raw [Eggs and omelets]
1 table-spoon powdered sugar ↝ Sugars, powdered [Sweets]
¹⁄₂ tea-spoon cornflour ↝ Cornstarch [Cereal Grains and Pasta]

For tartlet filling

short crust ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]
raspberries, strawberries, cherries or other fruit ↝ Kiwi fruit, raw [Other fruits and fruit salads]
sufficient sugar ↝ Sugar, NFS [Sugars and honey]
crust ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]
little cold milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (8)

Line a dish with short crust.
Fill it closely with raspberries, strawberries, cherries or other fruit and sufficient sugar.
Cover with crust, but do not press it down round the edges.
When baked, lift off the upper crust and fill with cream.

Cream

Scald the milk or cream.
Add the whites beaten to a stiff froth, the sugar and the cornflour mixed smooth with a little cold milk.
Boil three minutes, stirring continually.
Set aside until quite cold.

Original Text

Cream and Fruit Tartlets

For cream:— 1 tea-cup cream or milk 2 whites of eggs 1 table-spoon powdered sugar ¹⁄₂ tea-spoon cornflour

Line a dish with short crust. Fill it closely with raspberries, strawberries, cherries or other fruit and sufficient sugar. Cover with crust, but do not press it down round the edges. When baked, lift off the upper crust and fill with cream.

Cream.—Scald the milk or cream. Add the whites beaten to a stiff froth, the sugar and the cornflour mixed smooth with a little cold milk. Boil three minutes, stirring continually. Set aside until quite cold.

[Pg 132]

Notes

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