Line two round tins with short crust (see [p. 127]). Spread it with apricot jam, and pour the almond mixture over it. Bake in a slow oven.
Chocolate Cream Tartlets
1 pint milk
1¹⁄₂ ozs. grated chocolate
1¹⁄₂ ozs. flour
¹⁄₄ lb. powdered sugar
1 oz. butter
4 eggs
Boil the chocolate and milk together. Stir in the flour, mixed smooth in a little cold milk. Stir until it thickens. Strain. Pour over the well beaten yolks. Add the sugar and butter. Stir over the fire until just below boiling point.
Line small tins with a short crust. Fill with the cream and bake. Make a meringue of two whites and two table-spoons of powdered sugar (see [p. 4]). Put in the oven to brown slightly.
Cream Tartlets
1 pint cream
¹⁄₂ pint milk
2 ozs. powdered sugar
Peel of one lemon
8 yolks
Put the cream and milk into a sauce-pan. When they boil, add the sugar, the very finely-pared lemon peel and a little salt. Stir for a few moments. Pour the cream over the well beaten yolks. Set back on the fire. When thick, strain into a basin. Set aside in a cool place till wanted. Line some small tins with puff paste. Fill with uncooked rice. Bake. Take out the rice and fill with custard. Sprinkle with lemon sugar (see [p. 164]).
Cream and Fruit Tartlets
For cream:—
1 tea-cup cream or milk
2 whites of eggs
1 table-spoon powdered sugar
¹⁄₂ tea-spoon cornflour