Aunt Dimity's Strawbery Tarts
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Aunt Dimity's Strawbery Tarts
Last updated 6/12/2012 1:05:23 AM. Recipe ID 30337. Report a problem with this recipe.
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      Title: Aunt dimity's strawbery tarts
 Categories: New, Text, Import
      Yield: 8 Servings
MMMMM-----------------------PASTRY SHELLS----------------------------
      8    3-1/2-inch tart tins;
      1    3 1/2-inch fluted pastry
    3/4 c  Flour
      1 pn Salt
    1/4 c  Supefine sugar
      4 tb Butter
      2    Egg yolks

      1 md Egg
      2 tb Sugar
      2 tb Flour
    2/3 c  Cold milk
    2/3 c  Heavy cream
      1 lb Strawberries
      4 tb Seedless strawberry jelly
    1/4 c  Water
      1 tb Shredded coconut
  Sift flour and salt onto work surface. Make a well in the center; add
  sugar, butter, and egg yolks; work them together until all the flour
  is worked in. Add a few drops of water if necessary to bind the
  mixture. Knead until smooth, then wrap in foil and refrigerate for
  one hour.
  Roll out on lightly floured surface. Use pastry cutter to cut out 8
  circles. Arrange these in the pastry tins. Bake for 20 minutes at 375,
  until pale gold. Turn out to cool.
  Cream egg and sugar, add flour, and stir to a paste with a few drops
  of the cold milk. Warm the rest of the milk, then slowly stir in the
  egg mixture. Slowly heat mixture until it boils, then cook it for a
  few more minutes. Remove from the heat; allow to cool. Whip the cream
  until stiff, then beat it into the cooled mixture. Spoon a generous
  portion of cream mixture into each of the pastry shells.
  In the center of each tart, plant a whole hulled strawberry, point
  upward. Hull and halve the rest of the strawberries and arrange the
  halves around the whole strawberry to cover the rest of the filllng.
  Heat the jelly with the water and use it to paint the strawberries,
  then sprinkle with coconut.

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Recipe ID 30337 (Apr 03, 2005)

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