Sour cream tarts

Yield: 6 Servings

Measure Ingredient
1½ cup Sour cream, scalded
1½ tablespoon Corn-starch
¼ teaspoon Nutmeg
1 cup Chopped nuts
1 cup Sugar
Few grains salt
¼ teaspoon Cloves
3 Egg whites, stiffly beaten
9 tablespoons Powdered sugar

Combine sugar, corn-starch, salt, nutmeg, and cloves. Add to cream.

Mix thoroughly. Cook over hot water, stirring constantly, until thick and smooth. cool. Add nuts. Pour into baked individual pastry shells. Fold powdered sugar into egg whites. Pile lightly on top of pastry. Bake in slow oven (325 F) 20 minutes.

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