Cream Tarts

Original Ingredients

• rich, brittle crust
• one teacupful (more or less according to the number of tarts you want) of perfectly sweet and fresh cream, skimmed free of milk
• a heaping tablespoonful of fine white sugar
• a teaspoonful (a small one) of lemon or vanilla

Original Instructions

1. 1

   Make a rich, brittle crust, with which cover your patty-pans, smoothing off the edges nicely and bake well

2. 2

   While these "shells" are cooling, take one teacupful (more or less according to the number of tarts you want) of perfectly sweet and fresh cream, skimmed free of milk; put this into a large bowl or other deep dish, and with your egg-beater whip it to a thick, stiff froth