Strawberry Cream Tarts

Preparation info

  • Difficulty

    Medium

  • Makes about

    12

    ( 3 " ) tarts

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

French Pastry Cream plus fresh berries make glamorous pastries

Ingredients

Method

  • Spoon Pastry Cream (in this chapter) into baked tart shells, dividing it equally.
  • Melt currant jelly over low heat.
  • Place four ripe berries, pointed ends up, in each tart shell. Spoon currant jelly over berries. Refrigerate until time to serve.