Cream Tart
From Banquets of the nations, 1911
Serves 8
Ensure the cream is flavored well.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 209. The excerpt below is the record exactly as published.
Cream Tart.) Line a flawn mould (a round tin about ten inches in diameter and about one inch deep) with puff-paste ; mask the bottom, but only to half the height, with a thick layer of whipped cream flavoured with Benedictine ; cover the cream with a round of paper, and push the flawn into the oven. The paste being nearly done, take it out, and mask the surface of the cream with a layer of raspberry marmalade, passed through a sieve ; mask this marmalade with a layer of the cream so that the crust may be quite full ; sprinkle over the upper surface some crushed macaroons ; sprinkle over this layer a little sugar
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