Mikado Tarts

Ingredients

• half a pint of milk
• a quarter of a pound of flour
• the yolks of four eggs
• two ounces of butter
• three ounces of sugar
• salt to taste
• one and a half ounces of almonds chopped fine
• half a wine-glassful of orange-flower water
• a few raisins

Method

1. 1

   Boil together for a few minutes milk, flour, egg yolks, butter, sugar, and salt.

2. 2

   When cold, add chopped almonds and orange-flower water.

3. 3

   Make into a stiff custard, add raisins, line moulds with puff-paste, fill with custard, bake, sprinkle with sugar, and serve cold.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 16. The excerpt below is the record exactly as published.

Mikado Tarts. Boil together for a few minutes half a pint of milk, a quarter of a pound of flour, the yolks of four eggs, two ounces of butter and three ounces of sugar, and salt to taste. When cold add one and a half ounces of almonds chopped fine, and half a wine-glassful of orange-flower water. Make all into a stiff custard and add a few raisins

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