*  Exported from  MasterCook  *
 
                             Cream Custard Tart
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   Doucetes.  Take Creme a gode cupfulle, & put it on a
   straynour, thanne take yolkes of Eyroun, and put
   ther-to, & a lytel mylke; then strayne it throw a
   straynour in-to a bolle; then take Sugre y-nowe, & put
   ther-to, or ellys hony forde faute of Sugre, than
   coloure it with Safroun; than take thin cofyns, & put
   it in the ovynne letre, & lat hem ben hardyd; than
   take a dyssche y-fastenyd on the pelys ende, & pore
   thin comade in-to the dyssche, & for the dyssche in-to
   the cofyns; & whan they don a-ryse wel, teke hem out,
   & serue hem forth.
   
   Pulverised dried saffron strands
   
   Shortcrust pastry made with 225 g/8 oz flour, 65 g/2
   1/2 oz butter, 40 g/1 1/2 oz lard, and cold water to
   mix
   
   6 egg yolks 350 ml/12 fl oz/ 1 1/2 cups double cream
   125 ml/4 fl oz/ 1/2 cup milk 65 g/2 1/2 oz white sugar
   1/4 teaspoon sea salt
   
   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 tablespoons water until the
   water is deep gold in colour.  Use the pastry to make
   a case 5 cm/2 inches deep in a 20-cm/8-inch pie plate
   or cake tin with a loose bottom.  Bake 'blind' in a
   pre-heated oven at 200C/400F/Gas Mark 6 for 15-20
   minutes, then remove the filling of dried beans and
   return the case to the oven at about 160C/325F/Gas
   Mark 3 for 6-8 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 160C/325F/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 7.5
   cm/3 inch cutter.  You will need two thirds of the
   filling for them.
   
   from The Medieval Cookbook by Maggie Black Chapter 5,
   “Of Manners and Meals” posted by Tiffany Hall-Graham
  
 
 
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