Victoria Tarts

Ingredients

• 2 oz. butter
• 2 oz. castor sugar
• 2 oz. Savoy or sponge crumbs
• 1 egg
• ¼ of a grated lemon rind
• Some water icing
• ¼ oz. minced pistachio nuts
• Some scraps of short paste

Method

1. 1

   Butter some Victoria tartlet moulds, line with the paste rolled thinly, and well pressed into the moulds.

2. 2

   Beat butter and sugar to a cream, add crumbs, grated lemon rind, and beaten egg; mix thoroughly and fill the moulds within ¼ inch of the top.

3. 3

   Bake for about 20 minutes, or until firm.

4. 4

   Remove from tins, pour over a little white water icing made with ¼ lb. sugar; sprinkle with pistachios or candied fruits.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 29. The excerpt below is the record exactly as published.

VICTORIA TARTS. 2 oz. butter 2 oz. castor sugar 2 oz. Savoy or sponge crumbs 1 egg ^ of a grated lemon rind Some water icing (page 104) £ oz. minced pistachio nuts Some scraps of short paste

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