Cream Tarts

Ingredients

• one cup of perfectly sweet and fresh cream
• a heaping tablespoonful of powdered sugar
• flavor with vanilla
• a small piece of butter

Method

1. 1

   Make a rich, brittle crust, cover patty-pans, and bake well.

2. 2

   Whip the cream to a thick froth, add sugar and vanilla.

3. 3

   Fill the cooled shells with the whipped cream and set in a cool place until ready to serve.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 55. The excerpt below is the record exactly as published.

a small piece of butter on the top. Bi r ‘ ‘ “4 <i ty » - % Yue u ¥ w in . i¢ be 1 as ns sy A seis. ‘ B: 7 ‘ a i , pies , : Meade TR 85 { ; ‘ ‘ meas Ble Rai bit 2 Ee ie Le Pe a Se ae Ns saat tid ore RY ey: sie) kat Rada PAV Mi Bos ls Tue ae ey LSPA Pb ie cc ON Pal be, Meter oN on Ne a Mega a Ce Hake a dS ds a a “Wee x Hips Me Val dco eels * iJ BO ne ee O82 oh + DORA'S COOK BOOK, #22 7% 1) ee CREAM TARTS. Make a rich, brittle crust, with which cover your patty-pans, smoothing off the edges nicely, and bake well. While these “shells” are cooling, take one cup (more or less according to the number of tarts you want) of per- fectly sweet and fresh cream, skimmed free of milk; put this into a deep dish, and whip it to a thick, stiff froth, add a heaping tablespoonful of powdered sugar, flavor with vanilla

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