All English tarts are made in this way, and all fruits may be used with them even when, as in the case of gooseberries, they are green.
Accompany these tarts by a sauceboat of raw-cream or by a custard pudding (No. [2406]).
Cold Sweets
[2612—SAUCES AND ACCOMPANIMENTS OF COLD SWEETS]
Cold sweets allow of the following sauces:—
(1) English Custard ([2397]), flavoured according to fancy.
(2) Syrups of apricot, of mirabelle plums, of greengages, of red-currant, &c., the particular flavour of which should always be intensified by the addition of a liqueur in keeping with the fruit forming the base of the syrup. Kirsch and Maraschino are admirably suited to this purpose.
(3) Purées of fresh fruit, such as strawberries, raspberries, red-currants, etc., combined with a little powdered sugar, and used plain or mixed with a little whipped cream.
(4) Chantilly Cream, flavoured as fancy may suggest.
Finally, certain entremets allow of the following sauce:—