Chocolate Cream Tartlets

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
for meringue
Instructions (11)
  1. Boil the chocolate and milk together.
  2. Stir in the flour, mixed smooth in a little cold milk.
  3. Stir until it thickens.
  4. Strain.
  5. Pour over the well beaten yolks.
  6. Add the sugar and butter.
  7. Stir over the fire until just below boiling point.
Assembly and Baking
  1. Line small tins with a short crust.
  2. Fill with the cream and bake.
  3. Make a meringue of two whites and two table-spoons of powdered sugar (see p. 4).
  4. Put in the oven to brown slightly.
Original Text
Chocolate Cream Tartlets 1 pint milk 1¹⁄₂ ozs. grated chocolate 1¹⁄₂ ozs. flour ¹⁄₄ lb. powdered sugar 1 oz. butter 4 eggs Boil the chocolate and milk together. Stir in the flour, mixed smooth in a little cold milk. Stir until it thickens. Strain. Pour over the well beaten yolks. Add the sugar and butter. Stir over the fire until just below boiling point. Line small tins with a short crust. Fill with the cream and bake. Make a meringue of two whites and two table-spoons of powdered sugar (see p. 4). Put in the oven to brown slightly.
Notes
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