Cream Tartlets

Ingredients

• 2 eggs
• 2 oz. butter
• i pint thick cream
• A little red currant jelly
• 2 oz. biscuit crumbs
• 2 oz. sugar
• 4 teaspoonful vanilla
• Some scraps of puff pastry

Method

1. 1

   Line some small patty tins with the pastry, beat the butter and sugar to a cream, add eggs and crumbs, put a teaspoonful of this into each patty tin, bake 15 minutes, allow to cool; whip the cream until stiff, add the vanilla and a little sugar, put a thin layer of jelly on the tartlet, then pile a little cream on the top.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 46. The excerpt below is the record exactly as published.

CREAM TARTLETS. 2 eggs 2 oz. butter i pint thick cream A little red currant jelly 2 oz. biscuit crumbs 2 oz. sugar 4- teaspoonful vanilla Some scraps of puff pastry

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