Queen of hearts tarts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| /2 c sugar | ||
| /4 ts salt | ||
| tablespoon | Flour | |
| cup | Evaporated milk | |
| /4 c water | ||
| tablespoon | Butter, or margarine | |
| Egg yolks, beaten | ||
| teaspoon | Vanilla | |
Directions
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.