Instructions: Line muffin tins with pie pastry, prick and bake. Mix and cook until thick in a double boiler 1/2 cup sugar, 1/4 teaspoon salt, 2 tablespoons flour, 1 cup evaporated milk, 3/4 cup water, 2 tablespoons butter or margarine, and 3 beaten egg yolks. Flavor with 1 teaspoon vanilla and chill.

Fill the cooled tart shells half full of this mixture and top with drained, sweetened canned cherries. Cover each "tart" with sweetened whipped cream.

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