Queen of hearts tarts

Yield: 4 Servings

Measure Ingredient
\N \N /2 c sugar
\N \N /4 ts salt
\N tablespoon Flour
\N cup Evaporated milk
\N \N /4 c water
\N tablespoon Butter, or margarine
\N \N Egg yolks, beaten
\N teaspoon Vanilla

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.

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