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Raspberry Tarts with Cream

Butter some rather large patty-pans and line them with a thin layer of puff paste. Pick the raspberries over carefully to remove all the stems, etc., place them in the pans, sprinkle with sugar and cover with paste, trimming it off neatly round the edges. Bake the tarts in a quick oven. Beat the yolks of three eggs with one-half pint of cream and sweeten slightly with sugar. When the tarts are cooked lift the covers, pour in the cream and place them in the oven for seven or eight minutes longer. The tarts may be served either hot or cold.