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Jelly-custard Tartlets

A tartlet filled with a jelly custard mixture baked to a golden finish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Strawberry and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 1,509 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Jelly-custard Tartlets

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Dissolve the jelly over low heat until it cools.

  2. Gradually mix in the beaten eggs until well combined.

Bake

  1. Fill tartlet tins lined with puff pastry three-quarters full.

  2. Bake in a 400°F (200°C) oven for 10 minutes.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Strawberry + eggtop 29% of all pairs
    Smell alikelow
    Cooked together1,509 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the mixture and set into a custard when baked.
Strawberry or red currant jelly
Adds sweetness, fruity flavour and colour to the custard.
Puff pastry
Forms the crisp, flaky case that holds the filling.

The step that matters

Dissolve the jelly over low heat. Gentle heat melts the jelly without scorching its sugars, which can taste bitter and darken. Letting it cool before adding the eggs keeps the beaten eggs from scrambling.

“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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