vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chantilly Tarts
From Miss Parloa's kitchen companion, 1887
Serves 3
Pound and roll dough multiple times for best texture.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 314. The excerpt below is the record exactly as published.
Chantilly Tarts. These dainty bits of pastry are made of two cupfuls of flour, one of butter, a scant half-cupful of water, about half a cupful of strawberry preserve, a pint of whipped cream, a teaspoonful of salt, a teaspoonful of sugar, and the white of an egg
Cook this with the app: pantry check, scaling, and the assistant.