Strawberry Cream Tarts

• 2 packages (6 count each) individual graham cracker tart shells
• 2 egg whites, beaten
• 1 cup sugar
• 1/2 cup plus 2 tablespoons all-purpose flour
• 3 cups milk
• 2 eggs, beaten
• 6 tablespoons butter, cubed
• 2 tablespoons lemon juice
• 12 medium strawberries, sliced
• 12 blueberries
• 6 tablespoons strawberry jelly, melted

1. Brush insides of tart shells with egg whites. Place on two
2. . Bake at 350u0b0 for 5 minutes. Cool completely on wire racks.
3. In a heavy saucepan, combine the sugar and flour; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1 minute. Remove from the heat. Stir a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat. Stir in butter and lemon juice. Refrigerate until chilled.
4. Just before serving, spoon custard into shells; top with strawberries and blueberries. Spoon jelly over fruit.

graham cracker, egg whites, sugar, flour, milk, eggs, butter, lemon juice, strawberries, blueberries, strawberry jelly

Taken from www.tasteofhome.com/recipes/strawberry-cream-tarts/ (may not work)