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Sherry Tarts

Yield 6 tarts


  • 1/3 cup sugar
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 eggs, beaten
  • 2 cups whipping cream, divided
  • 1/2 cup milk
  • 3 tablespoons sherry
  • 6 baked (4-inch) tart shells
  • 1 teaspoon sugar
  • Ground nutmeg (optional)

How to Make It

  1. Combine 1/3 cup sugar, flour, and salt in top of a double boiler; stir to remove lumps. Add eggs, stirring well.

  2. Scald 1 1/2 cups whipping cream and milk; refrigerate remaining whipping cream. Gradually add hot cream mixture to egg mixture, stirring constantly. Cook over boiling water, stirring constantly, 10 minutes or until thickened. Cool. Stir in sherry. Spoon mixture into tart shells. Chill.

  3. Beat reserved whipping cream until foamy. Add sugar; beat until stiff peaks form. Top each tart with whipped cream; sprinkle with nutmeg, if desired.

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