Black Currant & Red Currant Tarts Recipe

A Recipe for
Black Currant & Red Currant Tarts

 

I don't even butter my bread; I consider that cooking.

Katherine Cebrian

Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend.

Zenna Schaffer

This Black Currant & Red Currant Tarts recipe is one of many in our Dessert Category.

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

Charles Pierre Monselet

This Recipe for Black Currant & Red Currant Tarts is one of thousands in the Recipes-to-go Dessert Cookbook.

The poets have been mysteriously silent on the subject of cheese.

G.K. Chesterton

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The poets have been mysteriously silent on the subject of cheese.

G.K. Chesterton

To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation.

Emily Post

This is a recipe for Black Currant & Red Currant Tarts from the recipe cookbook of Recipes-to-go (Dessert)

My wife dresses to kill. She cooks the same way.

Henry Youngman

Black Currant & Red Currant Tarts recipe - a tasty recipe for you to add to your collection!

My wife dresses to kill. She cooks the same way.

Henry Youngman

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Never serve oysters in a month that has no paycheck in it.

P. J. O'Rourke

Herb Tip Using Parsley: Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Herb Tip Using Thyme: Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

Black Currant & Red Currant Tarts

Food Tip Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.