Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 591½ millilitre | quartered strawberries |
| 59.12 millilitre | sugar |
| 14¾ millilitre | brandy |
| 22⅛ millilitre | cornstarch |
| 4.00 \N | 3 inch sweet pastry shells, - full; y baked |
| 16.00 \N | strawberry slices |
| 118⅓ millilitre | softly-whipped cream |
| 4.00 \N | mint sprigs |
Recipe by: ESSENCE OF EMERIL SHOW #EE2156 In a small saucepan combine strawberries and sugar, and cook at a hard boil brandy and cornstarch to a smooth paste. Add to strawberry mixture, stirrin thicken instantly. Cook for 2 more minutes. Pour into tart shells. Cool in Garnish with a few strawberry slices, a dollop of whipped cream and mint sp
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