Cream Tart

Ingredients

• 3 round pieces of puff paste
• 1/2 cup of fine sugar
• 3/4 cup of flour
• the yolks of 3 eggs and 1 whole egg
• 1 cup of scalded milk
• 1/2 teaspoonful of salt
• 2 tablespoons of butter
• 2 tablespoons of either coconut or almond macaroons
• 1/2 teaspoonful of vanilla
• 1/2 teaspoonful of lemon extract

Method

1. 1

   Bake puff paste, make cream filling, layer pieces, and top with chopped nuts.

Nutrition per serving

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 27. The excerpt below is the record exactly as published.

3 cups of flour, 1^4 tablespoons of baking powder, }i cup of sugar, and i teaspoon of salt. Add 2 cups of milk slowly, then a well-beaten egg, and 2 tablespoonsful of melted butter. Cook in the same manner as the first Suzette pancake with the following sauce: Cream together }i cup of brown sugar and ^ cup of butter, add the juice of }4. orange and i pony of Curagoa and I pony of brandy. Serve from the chafing dish as described for the first Crepe Suzette. KISEL (Russian) fBMx three cups of any kind of fruit syrup, add a little water if the syrup is very thick, sugar and vanilla according to taste, and }4 cup of potato flour. Cook them in a double boiler imtil a very 86 Allied CooKery thick cream. Served hot or cold with cream and powdered sugar. CARROT PUDDING flftix I cup of grated carrots, i cup of bread- crumbs, I cup of minced suet, i cup of currants, I cup of chopped raisins, i cup of flour, i cup of milk, I teaspoon of salt, )4 oi a, teaspoon of soda. Steam 4 hours, the longer the better. Serve with the following sauce : J4 cup of butter, 1 cup of powdered sugar, ^2 cup of cream, 2 tablespoons of sherry or i teaspoonful of vanilla. The butter must be worked soft before adding the sugar gradually, then the cream and flavouring, little by little, to prevent separating. OLD ENGLISH PLUM PUDDING ZIIwo lbs. raisins stoned, 2 lbs. currants, i}4 lbs. Sultanas, i lb. mixed peel chopped fine, 2 lbs. brown sugar, 2 lbs. breadcrtimbs, 2 lbs. chopped suet, i>^ lemons grated with the juice, 4 ozs. chopped almonds blanched, 2 nutmegs grated, }4 teaspoon of mixed spice, }{ teaspoon crushed clove, pinch of salt, 6 eggs whisked, J4 pint (generous) brandy. Mix all together thoroughly, boil 12 hours, the longer the better on the first day and 2 Allied CooKery 87 hours just before serving. This is the secret for making it black and Hght. This makes about i two-quart and 5 one-quart puddings. This recipe makes excellent plum cake, black and rich, by substituting flour for the crumbs and lard for the suet. BANANA TRIFLE put thin slices of bread and butter into a glass dish, then cut 3 or 4 bananas into round slices and place them on the top of bread and butter. Make a pint of sweet custard well flavoured with Madeira and pour over. Beat stiff yi pint of cream and put on top of the trifle when cold. CREAM TART flDake a puff paste and cut it into"3 round pieces ; it must be very thin and a few holes pierced to keep it from rising too high. Make a cream filling and spread over each piece, placing one on top of the other. On the top layer sprinkle chopped pis- tachio nuts (or any chopped nuts) on the cream as a frosting. Filling: Mix ^ of a cup of fine sugar with 3^ of a cup of fiour, add the yolks of 3 eggs and i whole ^gg, I cup of scalded milk, >^ of a teaspoonful of salt, cook in double boiler 15 minutes. Add 2 tablespoons of butter, 2 tablespoons of either co- 88 Allied CooKery coanut or almond macaroons, crumbed, % tea- spoonful of vanilla, and yi teaspoonful of lemon extract

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