INGREDIENTS

INSTRUCTIONS

PASTRY SHELLS:  Sift flour and salt onto work surface. Make a well in
the center; add  sugar, butter, and egg yolks; work them together until
all the flour  is worked in. Add a few drops of water if necessary to
bind the  mixture. Knead until smooth, then wrap in foil and
refrigerate for  one hour.  Roll out on lightly floured surface. Use
pastry cutter to cut out 8  circles. Arrange these in the pastry tins.
Bake for 20 minutes at 375,  until pale gold. Turn out to cool.
FILLING  Cream egg and sugar, add flour, and stir to a paste with a few
drops  of the cold milk. Warm the rest of the milk, then slowly stir in
the  egg mixture. Slowly heat mixture until it boils, then cook it for
a  few more minutes. Remove from the heat; allow to cool. Whip the
cream  until stiff, then beat it into the cooled mixture. Spoon a
generous  portion of cream mixture into each of the pastry shells.  In
the center of each tart, plant a whole hulled strawberry, point
upward. Hull and halve the rest of the strawberries and arrange the
halves around the whole strawberry to cover the rest of the filllng.
Heat the jelly with the water and use it to paint the strawberries,
then sprinkle with coconut.  Recipe by: Aunt Dimity & The Duke  Posted
to MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Mar 29, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 223
Calories From Fat: 134
Total Fat: 15.2g
Cholesterol: 107.9mg
Sodium: 57.2mg
Potassium: 132.3mg
Carbohydrates: 19g
Fiber: 1.6g
Sugar: 6.2g
Protein: 3.6g