Bake in preheated moderate oven (350F) for 5 minutes. Chill.
Sprinkle gelatin on 1/4 cup milk and let stand for 5 minutes. Scald remaining milk in top part of double boiler over boiling water.
Beat egg yolks; blend in 1/2 cup sugar, the salt, and cornstarch; add hot milk slowly, stirring constantly. Return to double boiler and cook over simmering water, stirring constantly, for 5 minutes, or until mixture coats spoon.
Remove from heat; add soaked gelatin and stir
Beat egg whites until stiff; gradually beat in remaining sugar; fold in custard mixture. Pour into lined tart pans.
Chill tarts until almost set; then top with remaining custard; chill until set.
Garnish with whipped cream and bits of candied
fruit. Makes 8 tarts.
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