Find inspiration for your next baking project from Ontario’s past. Try these raspberry tarts with cream from The Cook Not Mad cookbook, published in 1831. The recipe is listed as No. 68 in the publication.
For convenience, we’ve adapted the recipe ingredients and measurements to suit the modern day. Changes include using store-bought puff pastry and thickening the suggested cream filling to the consistency of a modern-day crème anglaise (custard) sauce.
Full recipe: bit.ly/3YrtqtQ
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