Red, White and Blue Tarts

Ingredients
2 tablespoons cornstarch Garnish:
 * 12 baked tart shells
 * 1/4 cup sugar
 * 1/4 teaspoon salt
 * 1 cup milk
 * 1 egg
 * 1 teaspoon vanilla extract
 * 1/2 cup heavy or whipping cream, whipped
 * whole or sliced strawberries, blue berries, raspberries
 * 1 cup currant jelly
 * 1 tablespoon water

Directions

 * 1) In 2 quart saucepan, mix sugar, cornstarch, and salt. Stir in milk until smooth.
 * 2) Over medium heat, cook, stirring, until mixture boils; boil 1 minute.
 * 3) In 1 cup measure with fork, beat eggs slightly, then slowly stir in small amount of the hot sauce.
 * 4) Slowly pour egg mixture into sauce, stirring rapidly to prevent lumping.
 * 5) Cook stirring, until thickened (do not boil). Cover with waxed paper and refrigerate.
 * 6) When the custard is cold (after about 40 minutes), Stir in vanilla extract then with wire whisk, fold in whipped cream.
 * 7) Spoon custard into shells. Top with fruit.
 * 8) In 1 quart saucepan, melt jelly and water, cool slightly; spoon over fruit and refrigerate until jelly sets.

Contributed by:
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
 * World Recipes Y-Group