Rich Cream Filling
|Vanilla extract||1⁄2 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
Cream egg yolks and sugar, then add vanilla.
In top part of a double boiler, combine cream with the egg and sugar mixture and cook, stirring constantly, until mixture thickens.
Do not let it boil.
Allow custard to cool and use it to fill the pastry-lined tart pans.
Cover filled tarts with remaining dough.
Press down and trim the mold edges.
Bake in preheated moderate oven (350°F.) for about 30 minutes.