Select
deep individual pie-tins; fluted tartlet pans are suitable for
custard tarts, but they should be about six inches in diameter and from
two to three inches deep. Butter the pan and line it with ordinary puff
paste, then fill it with a custard made as follows:
Ingredients:
6 egg yolks
1 cup cream
dash of salt
2 tablespoons flour
2 tablespoons sugar
few drops of vanilla flavoring
Meringue:
6 egg whites
1/2 pound sugar
dash of salt
Preparation:
Beat the egg yolks with sugar and dash of
salt. Gradually stir in two tablespoons of flour and cream.
Stir
until free from lumps, than put in the saucepan and cook on slow heat
until the
custard coats the spoon. Do not let it boil or it will curdle.
Pour
prepared custard
in a bowl, add a few drops of vanilla flavoring and stir until the
custard
becomes cold.
Fill the lined molds with this
filling and bake in a moderate
oven.
In the meantime, put the whites of the
eggs in a bowl
and
beat thoroughly.
While
beating, sprinkle in lightly half a pound of sugar and a dash of salt.
When the meringue is quite firm, spread a
thin layer of it over the tart
and
decorate the top with the remainder by squeezing it through a cake
decorator or paper
funnel.
Strew a little powdered sugar over the
top, return to the oven, and
when
a delicate yellow tinge remove from the oven and when cold serve.
