Creamed Tartlets
Source: Eliza Acton, 1845
Ingredients
- paste
- apricot jam
- boiled custard
- 2 egg whites
- 2 tablespoonful sifted sugar
Instructions
- Line some pattypans with very fine paste, and put into each a layer of apricot jam.
- On this pour some thick boiled custard, or the pastry cream of page 373.
- Whisk the whites of a couple of eggs to a solid froth, and mix a couple of tablespoonsful of sifted sugar with them.
- Lay this icing lightly over the tartlets, and bake them in a gentle oven from twenty to thirty minutes, unless they should be very small, when less time must be allowed for them.