This is from Mom. Use pastry to make the tart shells (use German Paste Pastry) A little raspberry or apricot jam is first placed in bottom of uncooked tart shells.

Filling for top of tart:

4 oz. ground rice

4 oz. butter

4 oz sugar

2 eggs

a little vanilla or almond flavouring

Mix filling for top as for cake and place a spoonful (to cover jam) on top of jam in each tart shell. Bake at 375 degrees until golden brown and top part is cooked.