*  Exported from  MasterCook  *

                            Cream Custard Tart

Recipe By     : The Medieval Cookbook by Maggie Black
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Shortcrust Pastry:
   8      oz            Flour (225 g)
   2 1/2  oz            Butter (65 g)
   1 1/2  oz            Lard (40 g)
                        Water -- cold, to mix
                        Filling:
   6                    Egg yolks (350 ml)
   1 1/2  c             Double cream
     1/2  c             Milk (125 ml)
   2 1/2  oz            White sugar (65 g)
     1/4  ts            Sea salt

  Doucetes.

  Take Creme a good cup full, & put it on a strainer, then take egg
  yolks, and put there-to, & a little milk; then strain it throw a
  strainer into a bowl; then take sugar y-nowe, & put there-to, or
  ellys honey forde faute of sugar, then colour it with saffron; then
  take thin cofyns, & put it in the oven letre, & lat hem ben hardyd;
  than take a dish fastened on the pelys end, & pour thin comade into
  the dish, & for the dish into the cofyns; & when they done a-ryse
  well, teke them out, & serve them forth.
  
  Pulverised dried saffron strands
  
  I first noticed this version of the old recipe in The Babees Book,
  and it seemed just right as a sweet dish for the youngsters being
  taught from that book. There is a richer version made with almond
  milk for fast days outside Lent.
  
  Soak the saffron in 2 tb water until the water is deep gold in
  colour. Use the pastry to make a case 2" (5 cm) deep in a 8"
  (20 cm) pie plate or cake tin with a loose bottom. Bake 'blind' in
  a pre-heated oven at 200 C/400 F/Gas Mark 6 for 15 to 20 minutes,
  then remove the filling of dried beans and return the case to the
  oven at about 160 C/325 F/Gas Mark 3 for 6 to 8 minutes until dried
  out and firm. Remember a cake tin is deeper than a pie plate so the
  case in it may need longer baking than usual.
  
  Beat the egg yolks lightly in a bowl, then beat in the cream, milk,
  sugar, saffron water, and salt. Pour the custard into the pastry
  case. Bake it at 160 C/325 F/Gas Mark 3 for about 45 minutes or
  until it is just set in the centre. Serve warm.
  
  Make small tarts if you prefer. The full recipe quantity of pastry
  will make 36 tarts, using a 3" (7.5 cm) cutter. You will need
  2/3rds of the filling for them.
  
  Posted by: Tiffany Hall-Graham


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