6 Eggs
1 c Sugar
1 qt Milk
6 tb Cornstarch
1/3 c ;Water
1/4 c Butter (or margarine)
1 ts Vanilla extract
16 oz Filo
12 lb Butter, unsalted; melted
Sugar, confectioners
Beat eggs in saucepan; add sugar and beat thoroughly; slowly add milk. cook
over medium heat, stirring occasionally.
Dissolve cornstarch in water; slowly add to milk mixture before it comes to
a boil. Cook until mixture thickens and comes to a hard boil. Remove from
heat; add 1/4 cup butter and vanilla.
Cut pastry sheets in to thirds or into 9×5-inch pieces. Brush pastry with
hot melted butter. Place about 1 tablespoon custard filling at bottom left
corner of strip and fold the right bottom corner over it into a triangle.
Continue folding back nad forth into a triangle and~ brushing with butter
to end of strip.
Place triangles, cut side down, on greased cookie sheet. Brush tops with
melted butter and bake at 375 F. for 35 minutes. Dust with powdered sugar
while warm.
Note: Custard can be refrigerated a few days before making tarts. These
tarts can be frozen for 6 months. Bake frozen at 350 F. for 10 minutes;
sprinkle with powdered sugar while warm.
SOURCE: Southern Living Magazine, sometime in the early 1970s
per Nancy Coleman
Fidonet COOKING echo ~- Mimi Hiller
(mimi@cyber-kitchen.com) Mimi’s Cyber Kitchen has a new home!
Yields
50 Tarts