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Strawberry Cream Tarts
Preparation info
- Makes about
12
( 3 " ) tarts - Difficulty
Medium
Appears in
Published 1965
French Pastry Cream plus fresh berries make glamorous pastries
Ingredients
- Tart shells (pastry for 2-crust pie)
1 ½ c
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.