Raspberry Tarts Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: To 2 pints raspberries,
2: Egg yolks,
1: Whole egg,
1 1/4 ounce: Cornstarch,
2 ounce: Sugar,
1 tbsp: Butter,
1 tsp: Vanilla,
16 ounce: Of milk,
2 ounce: Sugar,
Pre-baked tart shells,
6 ounce: Whipped cream,
1 Jar: red currant jelly,
Directions:
Makes 6 servings
Mix milk and 2 oz. of sugar, dissolve and bring to a boil. Set
aside. Mix cornstarch and sugar with eggs, beat smooth. Slowly pour
hot milk into egg mixture stirring constantly. Return to heat, boil,
remove from heat.
Stir in butter and vanilla. Pour in shallow pan, sprinkle with sugar.
Cover with wax paper, cool. Refrigerate at this point for several
hours. When cold blend in whipped cream. Pour into tart shells.
Place washed raspberries on custard. Heat contents of red currant
jelly to liquid form. Brush glaze on top of tarts.
From: Delicious Orchards, A Collection of Recipes Shared By: Pat
Stockett
Source from luhu.jp
Mix milk and 2 oz. of sugar, dissolve and bring to a boil. Set
aside. Mix cornstarch and sugar with eggs, beat smooth. Slowly pour
hot milk into egg mixture stirring constantly. Return to heat, boil,
remove from heat.
Stir in butter and vanilla. Pour in shallow pan, sprinkle with sugar.
Cover with wax paper, cool. Refrigerate at this point for several
hours. When cold blend in whipped cream. Pour into tart shells.
Place washed raspberries on custard. Heat contents of red currant
jelly to liquid form. Brush glaze on top of tarts.
From: Delicious Orchards, A Collection of Recipes Shared By: Pat
Stockett
Source from luhu.jp