Cream Tart

Ingredients

• lqt. of milk
• 4 or 5 table-spoonfuls of the finest sifted flour
• the beaten yolks of six eggs
• lib. of butter
• lib. of flour

Method

1. 1

   Put milk into a saucepan, flavour it with vanilla, place it over the fire, stir in gradually flour, sweeten to taste with caster sugar, and continue stirring over the fire till thick.

2. 2

   When ready, move the cream to the side of the fire, and stir in the beaten yolks of six eggs, keeping the mixture smooth.

3. 3

   Rub butter in flour till quite smooth, add the beaten yolk of one egg and sufficient milk or milk-and-water to make a stiff paste.

4. 4

   Dust flour over the table, roll the paste out, stick butter over it, fold it over, roll out again, stick over with more butter, fold in three, and leave for half-an-hour to rise.

5. 5

   Beat the paste with a rolling-pin, stick it again with butter, dust over with flour, roll it out, fold over, and again leave for half-an-hour; then beat the paste again, dust it over with more flour, and roll it out.

6. 6

   Butter a tart-dish, line it with the paste, and pour in the prepared cream, using the trimmings of the paste to make a rim to the tart and strips across.

7. 7

   Brush the paste over with a feather or a fine brush dipped in the beaten yolk of an egg, and bake in a quick oven.

8. 8

   Serve either hot or cold.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 555. The excerpt below is the record exactly as published.

Cream Tart.- — Put lqt. of milk into a saucepan, flavour it with vanilla, place it over the fire, stir in gradually 4 or 5 table-spoonfuls of the finest sifted flour, sweeten to tajjste Cream — continued. with caster sugar, and continue stirring over the fire till thick. When ready, move the Cream to the side of the fire, and stir in the beaten yolks of six eggs, taking care to keep the mixture smooth and free from lumps. Rub ^lb. of butter in lib. of flour

Cook this with the app: pantry check, scaling, and the assistant.