Yield: 8 Servings
|8||3-1/2-inch tart tins; greased|
|1||3 1/2-inch fluted pastry cutter|
|¼ cup||Supefine sugar|
|⅔ cup||Cold milk|
|⅔ cup||Heavy cream|
|4 tablespoons||Seedless strawberry jelly|
|1 tablespoon||Shredded coconut|
Sift flour and salt onto work surface. Make a well in the center; add sugar, butter, and egg yolks; work them together until all the flour is worked in. Add a few drops of water if necessary to bind the mixture. Knead until smooth, then wrap in foil and refrigerate for one hour.
Roll out on lightly floured surface. Use pastry cutter to cut out 8 circles. Arrange these in the pastry tins. Bake for 20 minutes at 375, until pale gold. Turn out to cool.
Cream egg and sugar, add flour, and stir to a paste with a few drops of the cold milk. Warm the rest of the milk, then slowly stir in the egg mixture.
Slowly heat mixture until it boils, then cook it for a few more minutes.
Remove from the heat; allow to cool. Whip the cream until stiff, then beat it into the cooled mixture. Spoon a generous portion of cream mixture into each of the pastry shells.
In the center of each tart, plant a whole hulled strawberry, point upward.
Hull and halve the rest of the strawberries and arrange the halves around the whole strawberry to cover the rest of the filllng. Heat the jelly with the water and use it to paint the strawberries, then sprinkle with coconut.
Recipe by: Aunt Dimity & The Duke Posted to MC-Recipe Digest by KSBAUM <KSBAUM@...> on Mar 29, 1998