Cream and Fruit Tartlets

Ingredients

• 1 tea-cup cream or milk
• 2 whites of eggs
• 1 table-spoon powdered sugar
• 4 tea-spoon cornflour

Method

1. 1

   Line a dish with short crust.

2. 2

   Fill it closely with raspberries, strawberries, cherries or other fruit and sufficient sugar.

3. 3

   Cover with crust, but do not press it down round the edges.

4. 4

   When baked, lift off the upper crust and fill with cream.

5. 5

   Scald the milk or cream.

6. 6

   Add the whites beaten to a stiff froth, the sugar and the cornflour mixed smooth with a little cold milk.

7. 7

   Boil three minutes, stirring continually.

8. 8

   Set aside until quite cold.

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 30. The excerpt below is the record exactly as published.

Cream and Fruit Tartlets For cream : — 1 tea-cup cream or milk 2 whites of eggs 1 table-spoon powdered sugar 4 tea-spoon cornflour

Cook this with the app: pantry check, scaling, and the assistant.