Custard Tart
15th century Italy. Platina book 8

Make a little crust as I said in the section on rolls. Put in two egg yolks that have been well beaten, milk, cinnamon and sugar, and stir it near the hearth until it thickens.

4 egg yolks
2 c milk
1/2 t cinnamon
1/2 c sugar
9" pie crust

Mix cinnamon and sugar together, mix in milk, add yolks and beat well, pour into pre-baked tart shell. Bake at 375deg. 50-60 minutes. To make little tarts, make half again the amount of crust and make into about 15 little tart shells by pressing the dough down into muffin tins. Bake about 10-15 minutes in 400deg. oven, then pour in filling and bake about 40 minutes at 375deg. .

All of the recipes featured on AtTheFaire.com are taken (with permission) from Cariadoc's Miscellany. There is a cookbook available on their website which contains all of the recipes (and TONS more!). Let them know AtTheFaire.com sent you when you order!