Recipe - Aunt Dimitys Strawbery Tarts

PASTRY SHELLS
8 31/2inch tart tins;
greased
1 3 1/2inch fluted pastry
cutter
Three fourths cup Flour
1 pn Salt
One fourth cup Supefine sugar
4 tablespoon Butter
2 Egg yolks

FILLING
1 md Egg
2 tablespoon Sugar
2 tablespoon Flour
2/3 cup Cold milk
2/3 cup Heavy cream
1 pound Strawberries
4 tablespoon Seedless strawberry jelly
One fourth cup Water
1 tablespoon Shredded coconut

PASTRY SHELLS:

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.

FILLING:

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.

Recipe by: Aunt Dimity & The Duke

Posted to MCRecipe Digest by KSBAUM KSBAUM@aol.com on Mar 29, 1998