Ingredients
- PASTRY CREAM:
- 1 cup heavy cream
- Pastry cream chilled
- 1 cup raspberry jelly
- 1 tablespoon cherry or orange liqueur
- 3 " tart shells
- Small strawberries
- 2 cups milk
- 4 egg yolks
- 1/3 cup flour
- Pinch of salt
- 1 tablespoon butter or margarine
- 1 tablespoon vanilla
Preparation
Step 1
Whip cream, then fold half into pastry cream, refrigerate. In small saucepan melt jelly over medium heat, stir in liqueur, and cool until lukewarm, about 5 minutes. In each tart shell spread a spoonful of cream mixture, cover completely with a few strawberries stem end down, then drizzle jelly over to glaze. Pipe remaining half of whipped cream around edges of tarts or serve in separate bowl.
PASTRY CREAM:
In small saucepan heat milk just until tiny bubbles form around edge. In small bowl beat egg yolks with wire whisk. Gradually beat in sugar, flour and salt. Whisk in hot milk. Pour mixture into saucepan and cook and stir over medium heat until mixture boils and thickens. Reduce heat to low and simmer 3-4 minutes until thick. Beat with whisk until smooth, then blend in butter and vanilla. Press waxed paper or plastic wrap to surface of custard to cool. Makes 2 cups.