Custard tarts

from the book "Pleyn Delit"
Prepared by Gwenhwyfar Dinas Emrys
Served at the Herne the Hunter
December 2004

24 tart shells
10 egg yolks
½ cup sugar
2 cups light cream
1 tsp cinnamon
1 tsp vanilla

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.

Serves 24

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