Strawberry Cream Filling
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Whipped cream||1⁄4 Cup (4 tbs)|
|Strawberries||1 1⁄2 Cup (24 tbs)|
|Red currant jelly||1⁄4 Cup (4 tbs)|
Scald milk in top of double boiler.
Combine sugar, flour, beaten egg and salt.
Pour hot milk slowly over egg mixture.
Stir, and return to double boiler; cook over boiling water until thick,stirring constantly.
Add vanilla, and chill.
Just before using, fold in whipped cream.
Fill tart shells half full of mixture.
Arrange layer of strawberries on top of each.
Heat currant jelly until it melts, and pour a spoonful on top of each tart.
Fills 6 large tarts.
Chill until serving time.