/2 c sugar
/4 ts salt
tb Flour
c Evaporated milk
/4 c water
tb Butter, or margarine
Egg yolks, beaten
ts Vanilla
Line muffin tins with pie pastry, prick and bake. Mix and cook until thick
in a double boiler 1/2 cup sugar, 1/4 teaspoon salt, 2 tablespoons flour, 1
cup evaporated milk, 3/4 cup water, 2 tablespoons butter or margarine, and
3 beaten egg yolks. Flavor with 1 teaspoon vanilla and chill.
Fill the cooled tart shells half full of this mixture and top with drained,
sweetened canned cherries. Cover each “tart” with sweetened whipped cream.
NOTES : Chicago Tribune 1937
Yields
4 Servings
