Raspberry tarts

Yield: 6 servings

Measure Ingredient
1 \N To 2 pints raspberries
2 \N Egg yolks
1 \N Whole egg
1¼ ounce Cornstarch
2 ounces Sugar
1 tablespoon Butter
1 teaspoon Vanilla
16 ounces Of milk
2 ounces Sugar
\N \N Pre-baked tart shells
6 ounces Whipped cream
1 \N Jar red currant jelly

Makes 6 servings

Mix milk and 2 oz. of sugar, dissolve and bring to a boil. Set aside. Mix cornstarch and sugar with eggs, beat smooth. Slowly pour hot milk into egg mixture stirring constantly. Return to heat, boil, remove from heat.

Stir in butter and vanilla. Pour in shallow pan, sprinkle with sugar.

Cover with wax paper, cool. Refrigerate at this point for several hours. When cold blend in whipped cream. Pour into tart shells.

Place washed raspberries on custard. Heat contents of red currant jelly to liquid form. Brush glaze on top of tarts.

From: Delicious Orchards, A Collection of Recipes Shared By: Pat Stockett

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