Preparation:
1. Line muffin tins with pie pastry, prick and bake.
2. Mix and cook until thick in a double boiler sugar, salt, flour, evaporated milk, water, butter or margarine, and egg yolks. Flavor with 1 teaspoon vanilla and chill.
3. Fill the cooled tart shells half full with the custard mixturesprinkle with small amount of toasted coconut if using and top with drained, sweetened canned cherries.
4. Cover each tart with whipped cream. Top with a cherry. |
