Custard tartsfrom the book "Pleyn Delit"
Prepared by Gwenhwyfar Dinas Emrys
Served at the Herne the Hunter
24 tart shells
Beat eggs and sugar together, then beat in the cream, cinnamon and vanilla. Stir over low heat, being careful not to curdle the egg. Once thick, pour into pastry shells. Bake at 400 for 20 minutes.
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