CREAM CUSTARD TART

      Title: CREAM CUSTARD TART
  Categories: Medieval, Desserts
       Yield: 6 Servings
  
  
   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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