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.
Calories 518 Calories from Fat 444
% Daily Value*
Total Fat 50 g77.5%
Saturated Fat 29.8 g148.9%
Trans Fat 0 g
Cholesterol 442 mg147.3%
Sodium 56.5 mg2.4%
Total Carbohydrates 12 g3.9%
Dietary Fiber 0 g
Sugars 7.9 g
Protein 6 g12.1%
Vitamin A 41.8% Vitamin C 1.2%
Calcium 10.7% Iron 3.6%
*Based on a 2000 Calorie diet