Recipe - Queen Of Hearts Tarts

/2 cup sugar
/4 teaspoon salt
tablespoon Flour
cup Evaporated milk
/4 cup water
tablespoon Butter, or margarine
Egg yolks, beaten
teaspoon Vanilla

Line muffin tins with pie pastry, prick and bake. Mix and cook until thick
in a double boiler One half cup sugar, One fourth teaspoon salt, 2 tablespoons flour, 1
cup evaporated milk, Three fourths cup water, 2 tablespoons butter or margarine, and
3 beaten egg yolks. Flavor with 1 teaspoon vanilla and chill.

Fill the cooled tart shells half full of this mixture and top with drained,
sweetened canned cherries. Cover each "tart" with sweetened whipped cream.

NOTES : Chicago Tribune 1937

Recipe by: Mary Meade

Posted to FOODWINE Digest 26 Jan 97 by Leon Gerst leon.gerst@CCS.ORG on
Jan 27, 1997.