Strawberry Tart
- 9-inch round pie of crust
- Strawberry cream
- Strawberry Cream:
- 1 pint milk
- 10 tablespoons sugar
- 3 1/3 tablespoons cornstarch
- 4 beaten egg yolks
- 1 cup strawberry juice
- 1 tablespoon gelatine
- Whipped cream
- Whole strawberries
- Whipped currant jelly.
Cut a 9-inch round pie of crust, place it on cookie sheet; moisten edges, lay inch wide strips of thinkly rolled puff paste around the edge. Bake until lightly browned. Fill with a strawberry cream when cool.
Strawberry Cream: Cook 15 minutes in top of double boiler, a mixture of 1 pint milk, 10 tablespoons sugar, 3 1/3 tablespoons cornstarch; when thick, add 4 beaten egg yolks, cook 2 minutes (be patient, you rascal). When cold, add 1 cup strawberry juice and 1 tablespoon gelatine (soaked in cold water, dissolved over hot water). Mix completely together, add same amount of whipped cream, pour into baked tart shell and let set. Garnish the top with whole strawberries covered with whipped currant jelly.
Strawberry Cream: Cook 15 minutes in top of double boiler, a mixture of 1 pint milk, 10 tablespoons sugar, 3 1/3 tablespoons cornstarch; when thick, add 4 beaten egg yolks, cook 2 minutes (be patient, you rascal). When cold, add 1 cup strawberry juice and 1 tablespoon gelatine (soaked in cold water, dissolved over hot water). Mix completely together, add same amount of whipped cream, pour into baked tart shell and let set. Garnish the top with whole strawberries covered with whipped currant jelly.
Submitted by Jun 2, 2009
18 min
17 min
35 min