Cream Tarts
- Crust
- 4 ounces cream
- 1 heaping Tbsp white sugar
- 1 tsp lemon or vanilla extract
Cover the patty pans with a rich, brittle crust, smoothing off the edges nicely. Bake well. While the "shells" are cooling, take the fresh cream and put in a sizeable bowl. With an egg beater, whip it to a thick, stiff froth. Add the white sugar, with lemon or vanilla flavoring. Fill the cold shells with the mixture. Set in the refrigerator until ready to serve.
Submitted by Jun 21, 2009
15 min
30 min
45 min