CHOCOLATE CUSTARD TART. 6ozs Fether-Flake pastry, 2 level tablespoons cocoa, 2 eggs, 1 pint ol milk, 3 tablespoons sugar, essence oi vanilla. Mix the cocoa to a smooth paste with about two tablespoons of milk. Boil half the quantity of milk and pour on to the beaten eggs, sugar and cocoa, add remainder of milk and allow to cool. Roll out Fether-Flake thinly to lit a tin plate, pour in mixture and bake in NUT TOO HOT an oven for half an hour. Fether-Flake is puff pastry of perfect quality ready to bake. Sc.l per lb at all Ernest Adams, Ltd.. ' ake Shops. 46X
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Bibliographic details
Star (Christchurch), Volume LXVI, Issue 20295, 3 May 1934, Page 6
Word Count
104Page 6 Advertisements Column 4 Star (Christchurch), Volume LXVI, Issue 20295, 3 May 1934, Page 6
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