Cream Tarts
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the tart shells
Preheat the oven to 400°F (200°C).
Roll out the pastry dough and cut it into small circles.
Bake the pastry circles until golden brown.
Fill and top
Fill each tart with whipped cream.
Top each tart with a small spot of jelly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Rich pastry dough
- Forms the crisp, golden shell that holds the filling.
- Whipped cream
- Provides a light, airy, creamy filling that contrasts with the crisp pastry.
- Jelly
- Adds sweetness and a bright, glossy finish on top.
The step that matters
Bake the pastry circles until golden brown. Pastry must be fully baked and dry before filling, otherwise moisture from the cream soaks in and the shell turns soggy. Browning also gives the flavour that comes from baked dough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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