To Make a Custarde (Custard Tart) is a traditional Elizabethan recipe for a sweet custard tart with raisins and dates. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of To Make a Custarde.
A Custarde the coffyn must be fyrste hardened in the oven, and then take a quart of creame and fyve or syxe yolkes of egges, and beate them well together, and put them into the creame, and put in Suger and small Raysyns and Dates sliced, and put into the coffyn butter or els marrowe, but on the fyshe daies put in butter
Modern Redaction
Ingredients:
450ml single cream
3 egg yolks
60g sugar
80g raisins
60g dates (stoned and chopped)
45g butter
22cm pie crust shell (use either the short-crust or the standart pie-crust recipe)
Method:
After you have made your pie crust (use either the short-crust for an expensive pie or the standart pie-crust recipes) place in a 22cm pie dish, add dried beans to keep the bottom flat and blind bake in an oven at 200°C (400°F/Gas Mark 6) for ten minutes.
Meanwhile, beat the egg yolks together, add the cream, sugar, raisins and dates. Pour this mixture into the part-baked pie crust and dot the surface with butter. Bake the tart in an oven at 170°C (325°F/Gas Mark 3) for 75 minutes or until the surface turns a golden brown.
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