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Meringue Custard Tartlets

  • Puff paste
  • 6 egg yolks, beaten
  • 2 Tbsps flour
  • 1/8 tsp salt
  • 1/2 pint cream
  • 2 Tbsps sugar
  • Vanilla flavoring
  • 6 egg whites
  • 1/2 lb sugar
  • Powdered sugar
Choose deep individual pie tins. Fluted tartlet pans are suitable for custard tarts but they should be about 6 inches in diameter and from 2-3 inches deep. Butter the pan and line it with ordinary puff paste. Fill with the custard.

To make the custard, gradually stir into the beaten egg yolks the salt, flour and cream. Stir constantly until free from lumps. Add 2 Tbsps sugar. Put the saucepan on the range and stir until the custard coats the spoon. Be careful not to let it boil or it will curdle. Pour in a bowl. Add a few small drops of vanilla flavoring and stir until the custard becomes cold. Fill the lined mold with the custard. Bake in a oven heated to 350F at 350 degrees F.

Beat the egg whites using a baker's wire egg beater. While beating, sprinkle in lightly 1/2 lb of sugar and a dash of salt. When the paste is quite firm, spread a thin layer of it over the tart. Decorate the top with the remainder by squeezing it through a funnel. Strew a little powdered sugar across the top. Put back in the oven until it gets a delicate yellow tinge. Serve cold, with a warm smile.
Submitted by Tess M Jun 21, 2009
15 min 30 min 45 min


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