Recipe: Fruit Cream Tarts

Fruit Cream Tarts

12 baked tart shells
1/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup milk
1 egg
1 teaspoon vanilla extract
1/2 cup heavy or whipping cream, whipped

Garnish:
whole or sliced strawberries, blue berries, raspberries, peach slices, apricot halves or mandarin-orange sections, drained
1 cup currant jelly
1 tablespoon water

Prepare tart shells.

In 2 quart saucepan, mix sugar, cornstarch, and salt. Stir in milk until smooth. Over medium heat, cook, stirring, until mixture boils; boil 1 minute.

In 1 cup measure with fork, beat eggs slightly, then slowly stir in small amount of the hot sauce. Slowly pour egg mixture into sauce, stirring rapidly to prevent lumping. Cook stirring, until thickened (do not boil). Cover with waxed paper and refrigerate.

When the custard is cold (after about 40 minutes), Stir in vanilla extract then with wire whisk, fold in whipped cream. Spoon custard into shells. Top with fruit.

In 1 quart saucepan, melt jelly and water, cool slightly; spoon over fruit and refrigerate until jelly sets.

I do this using a single pie crust in place of the tart shells for flan as well.