Meringue Custard Tartlets

Original Instructions

1. 1

   Select deep individual pie-tins; fluted tartlet pans are suitable for custard tarts, but they should be about six inches in diameter and from two to three inches deep

2. 2

   Butter the pan and line it with ordinary puff paste

3. 3

   Fill it with a custard made as follows: Stir gradually into the beaten yolks of six eggs two tablespoonfuls of flour, a saltspoonful of salt and half a pint of cream

4. 4

   Stir until free from lumps and add two tablespoonfuls of sugar

5. 5

   Put the saucepan on the range and stir until the custard coats the spoon. Do not let it boil or it will curdle

6. 6

   Pour it in a bowl, add a few drops of vanilla flavoring and stir until the custard becomes cold

7. 7

   Fill the lined mold with this and bake in a moderate oven

8. 8

   Put the whites of the eggs in a bright copper vessel and beat thoroughly, using a baker's wire egg-beater for this purpose

9. 9

   While beating, sprinkle in lightly half a pound of sugar and a dash of salt

10. 10

    When the paste is quite firm, spread a thin layer of it over the tart and decorate the top with the remainder by squeezing it through a paper funnel

11. 11

    Strew a little powdered sugar over the top, return to the oven

12. 12

    When a delicate yellow tinge remove from the oven and when cold serve