Recipe Library
Passover Strawberry Cream Tarts
Instructions
Shells
Combine matzoh meal with melted butter, sugar, salt and cinnamon. Place paper baking cups in medium-size muffin pan. Press heaping tablespoon of this mixture into bottom and sides of each baking cup. Bake in moderate oven for 15 minutes or until well browned. Cool thoroughly in pan before removing.
Filling
Combine potato starch and sugar. Beat eggs and Sour Cream together. Combine both mixtures in top of double boiler. Add salt and butter. Cook, stirring constantly over boiling water until thickened (about 5 minutes). Then cook 15 minutes longer until very thick, stirring occasionally. Cool, add lemon juice and mix well. Spoon a little of this mixture into each tart shell. Place a layer of Strawberries on top. Add remaining filling and decorate as desired.
(Yields 15).
Instructions
Shells
Combine matzoh meal with melted butter, sugar, salt and cinnamon. Place paper baking cups in medium-size muffin pan. Press heaping tablespoon of this mixture into bottom and sides of each baking cup. Bake in moderate oven for 15 minutes or until well browned. Cool thoroughly in pan before removing.
Filling
Combine potato starch and sugar. Beat eggs and Sour Cream together. Combine both mixtures in top of double boiler. Add salt and butter. Cook, stirring constantly over boiling water until thickened (about 5 minutes). Then cook 15 minutes longer until very thick, stirring occasionally. Cool, add lemon juice and mix well. Spoon a little of this mixture into each tart shell. Place a layer of Strawberries on top. Add remaining filling and decorate as desired.
(Yields 15).
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