Linzer tartlets

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration IV. Bagverk, s. 30 (falt i det fri)

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1
Make the dough
Knead the flour, butter, sugar and egg yolks into a dough. Press the dough into small tins, not too thin. The book gives no baking time or temperature.
2
Make the cream
Whisk the egg yolks well with the sugar and stir in the flour. Add the boiling milk a little at a time. Put everything in a pan and bring to the boil, stirring constantly.
3
Fill
Fill the cakes with the cold cream. Lay a thin layer of rolled-out dough on top.

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