Strawberry Cream Tartlets
Ingredients: 6 baked tartlet cases 3 egg yolks 3oz castor sugar Ijoz flour * pint milk Vanilla essence % pint cream Jib strawberries Warmed red-currant jelly Method: Make the tartlet cases. Blend together the egg yolks and sugar until creamy in colour, and gradually work in the sieved flour and then the milk, beating well to remove any lumps. Place the mixture in a saucepan and bring slowly to the boil, stirring meanwhile. Boil for a few minutes to cook the flour, then add vanilla essence to flavour, and leave to cool. Fold in the lightly whipped cream. Divide this filling between the pastry cases, arrange the fruit on top and glaze with the jelly. —From “Good Housekeeping.”
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https://paperspast.natlib.govt.nz/newspapers/CHP19640219.2.16.10
Bibliographic details
Press, Volume CIII, Issue 30369, 19 February 1964, Page 3
Word Count
119Strawberry Cream Tartlets Press, Volume CIII, Issue 30369, 19 February 1964, Page 3
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