Cream Tartlets

Ingredients

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

Method

1. 1

   Put the cream and milk into a saucepan.

2. 2

   When they boil, add the sugar, the very finely-pared lemon peel and a little salt.

3. 3

   Stir for a few moments.

4. 4

   Pour the cream over the well beaten yolks.

5. 5

   Set back on the fire.

6. 6

   When thick, strain into a basin.

7. 7

   Set aside in a cool place till wanted.

8. 8

   Line some small tins with puff paste.

9. 9

   Fill with uncooked rice.

10. 10

    Bake.

11. 11

    Take out the rice and fill with custard.

12. 12

    Sprinkle with lemon sugar.

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 29. The excerpt below is the record exactly as published.

Cream Tartlets Cream Tartlets Cream and Fruit Tartlets Fruit Tartlets Lemon Cheesecakes Mincemeat . Orange Tartlets Strawberry Tartlets PACK 129 129 130 130 131 132 132 133 133 134 Almond Tartlets — I f lb. sweet almonds 5 ozs. powdered sugar 10 drops vanilla (j whites of eggs A few drops of lemon juice Blanch and pound the almonds with the lemon juice. Add the sugar. Whip the whites to a stiff froth. Stir in the almonds, sugar and vanilla. Bake in a moderate oven in patty pans lined with puff pastry. Almond Tartlets — II 5 ozs. potato Hour 8 yolks 3 whites 2§ ozs. butter 2 lemons 2| ozs. sweet almonds f oz. bitter almonds Blanch and pound the almonds. Melt the butter. Grate the rind of the lemons. Beat the yolks. Mix all thoroughly together except the whites. Beat them to a froth, and stir them in last. Line two round tins with short crust (see p. 12/). Spread it with apricot jam, and pour the almond mixture over it. Bake in a slow oven. 129 T The Pudding and Chocolate Cream Tartlets 1 pint milk li ozs. grated chocolate 14 ozs. Hour f lb. powdered sugar 1 oz. butter 4 eggs Boil the chocolate and milk together. Stir in the flour, mixed smooth in a little cold milk. Stir until it thickens. Strain. Pour over the well beaten yolks. Add the sugar and butter. Stir over the fire until just below boiling point. Line small tins with a short crust. Fill with the cream and bake. Make a meringue of two whites and two table-spoons of powdered sugar (see p. 4). Put in the oven to brown slightly. Cream Tartlets 1 pint cream 4 pint milk 2 ozs. powdered sugar Peel of one lemon 8 yolks Put the cream and milk into a sauce-pan. When they boil, add the sugar, the very finely- 130 Pastry Book pared lemon peel and a little salt. Stir for a few moments. Pour the cream over the well beaten yolks. Set back on the fire. When thick, strain into a basin. Set aside in a cool place till wanted. Line some small tins with puff paste. Fill with uncooked rice. Bake. Take out the rice and fill with custard. Sprinkle with lemon sugar (see p. 104). 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.