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Tart: Strawberry Cream Tarts




Source of Recipe


Taste of Home Test Kitchen


List of Ingredients




2 packages (6 count each) individual
graham cracker tart shells
2 egg whites, beaten
1 cup sugar
1/2 cup plus 2 tablespoons all-purpose flour
3 cups milk
2 eggs, beaten
6 tablespoons butter or margarine, cubed
2 tablespoons lemon juice
12 medium strawberries, sliced
12 blueberries
6 tablespoons strawberry jelly, melted


Recipe



Brush insides of tart shells with egg whites. Place on two baking sheets. Bake at 350° for 5 minutes. Cool completely on wire racks.

In a heavy saucepan, combine the sugar and flour; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1 minute. Remove from the heat. Stir a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat. Stir in butter and lemon juice. Refrigerate until chilled.

Just before serving, spoon custard into shells; top with strawberries and blueberries. Spoon jelly over fruit.


Yield: 12 servings.