Recipe: Meringque Custard Tartlets

Select deep individual PIE-tins; fluted tartlet pans are suitable for CUSTARD tarts, but they should be about six inches in diameter and from two to three inches deep. Butter the pan and line it with ordinary puff paste, then fill it with a CUSTARD made as follows: Stir gradually into the beaten yolks of six eggs two tablespoonfuls of flour, a saltspoonful of salt and half a pint of cream. Stir until free from lumps and add two tablespoonfuls of sugar; put the Saucepan on the range and stir until the CUSTARD coats the spoon. Do not let it boil or it will curdle. Pour it in a bowl, add a few drops of vanilla flavoring and stir until the CUSTARD becomes cold; fill the lined mold with this and bake in a moderate oven. In the meantime, put the whites of the eggs in a bright copper vessel and beat thoroughly, using a baker’s wire egg-beater for this purpose.

While beating, sprinkle in lightly half a pound of sugar and a dash of salt. When the paste is quite firm, spread a thin layer of it over the tart and decorate the top with the remainder by squeezing it through a paper funnel. Strew a little powdered sugar over the top, return to the oven, and when a delicate yellow tinge remove from the oven and when cold serve.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)