Yield: 4 Servings
|/2 c sugar|
|/4 ts salt|
|/4 c water|
|tablespoon||Butter, or margarine|
|Egg yolks, beaten|
Line muffin tins with pie pastry, prick and bake. Mix and cook until thick in a double boiler ½ cup sugar, ¼ teaspoon salt, 2 tablespoons flour, 1 cup evaporated milk, ¾ cup water, 2 tablespoons butter or margarine, and 3 beaten egg yolks. Flavor with 1 teaspoon vanilla and chill.
Fill the cooled tart shells half full of this mixture and top with drained, sweetened canned cherries. Cover each "tart" with sweetened whipped cream.
NOTES : Chicago Tribune 1937
Recipe by: Mary Meade
Posted to FOODWINE Digest 26 Jan 97 by Leon Gerst <leon.gerst@...> on Jan 27, 1997.