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Strawberry-Cream Filling Recipe
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Whipped cream||1⁄4 Cup (4 tbs)|
|Strawberries||1 1⁄2 Cup (24 tbs)|
|Red currant jelly||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 879 Calories from Fat 265
% Daily Value*
Total Fat 29 g45.3%
Saturated Fat 17 g84.9%
Trans Fat 0 g
Cholesterol 305.6 mg
Sodium 414.2 mg17.3%
Total Carbohydrates 140 g46.6%
Dietary Fiber 5.7 g22.7%
Sugars 106.2 g
Protein 13 g26.5%
Vitamin A 7.8% Vitamin C 257.9%
Calcium 23.3% Iron 15.2%
*Based on a 2000 Calorie diet
Combine sugar, flour, beaten egg and salt.
Pour hot milk slowly over egg mixture.
Stir, and return to double boiler; cook over boiling water until thick,stirring constantly.
Add vanilla, and chill.
Just before using, fold in whipped cream.
Fill tart shells half full of mixture.
Arrange layer of strawberries on top of each.
Heat currant jelly until it melts, and pour a spoonful on top of each tart.
Fills 6 large tarts.
Chill until serving time.