Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Currant | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 baked tart shells
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup heavy or whipping cream, whipped
- Garnish:
- whole or sliced strawberries, blue berries, raspberries
- 1 cup currant jelly
- 1 tablespoon water
Directions
In 2 quart saucepan, mix sugar, cornstarch, and salt. Stir in milk until smooth.
Over medium heat, cook, stirring, until mixture boils; boil 1 minute.
In 1 cup measure with fork, beat eggs slightly, then slowly stir in small amount of the hot sauce.
Slowly pour egg mixture into sauce, stirring rapidly to prevent lumping.
Cook stirring, until thickened (do not boil). Cover with waxed paper and refrigerate.
When the custard is cold (after about 40 minutes), Stir in vanilla extract then with wire whisk, fold in whipped cream.
Spoon custard into shells. Top with fruit.
In 1 quart saucepan, melt jelly and water, cool slightly; spoon over fruit and refrigerate until jelly sets.