|Tart shells||6 , baked (3 Inch Size Each)|
|Bottled milk/1/4 cup evaporated milk and 1/4 cup water||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Tablespoon|
|Egg||1 , well-beaten|
|Vanilla extract||1⁄4 Teaspoon|
|Heavy cream/Light cream||1⁄4 Cup (4 tbs)|
|Strawberries||1 1⁄2 Cup (24 tbs), washed, hulled and drained|
|Currant jelly||1⁄2 Cup (8 tbs)|
Scald the milk; mix sugar, salt, and flour with the beaten egg.
Pour the hot milk slowly over the egg mixture, while stirring, then return to double boiler, and cook over boiling water until thick, stirring constantly.
Just before using, fold in cream, whipped until stiff.
If light cream is used, whip as in Whipped Light Cream, Method I or II, Fill tart shells half full of this cream mixture.
Arrange a layer of strawberries on top.
Heat the currant jelly until it melts, and spread or pour about 1 tablesp on the top of each tart.