Queen of Hearts Tarts

         Yield: 4 Servings
Categories: Desserts

/2 c sugar /4 ts salt tb Flour c Evaporated milk /4 c water tb Butter, or margarine Egg yolks, beaten ts Vanilla Line muffin tins with pie pastry, prick and bake. Mix and cook until thick in a double boiler 1/2 cup sugar, 1/4 teaspoon salt, 2 tablespoons flour, 1 cup evaporated milk, 3/4 cup water, 2 tablespoons butter or margarine, and 3 beaten egg yolks. Flavor with 1 teaspoon vanilla and chill. Fill the cooled tart shells half full of this mixture and top with drained, sweetened canned cherries. Cover each "tart" with sweetened whipped cream. NOTES : Chicago Tribune 1937 Recipe by: Mary Meade