Original Valoise Armstrong’s translation of Das Kuchbuch der Sabina Welserin
122 To make a cream tart
For three tarts, which should each be about a foot wide, take one quart of the best cream that you can find, and put it in a pan over the fire. And put two eggs, which are well beaten, into it, and when it begins to boil, then take six more eggs and let them be well beaten and put them into it, and some good flour and pour it slowly into the pan. And one should stir it constantly, so that it does not burn. After that, when the eggs have been poured in, throw a quarter of a pound of fresh butter into it and let it simmer together, until it becomes thick. Afterwards let it cool, and when it is cold, then put it into three pastry shells, each of which is a foot wide. And let it bake in the tart pan. If you would put it straight away on the table, then sprinkle a quarter pound of sugar over all three, together with a little rose water. And one should serve it forth while it is yet warm. This recipe was given to me by the elder Bernhard Meiting, I have not yet prepared it.
NOTE:I learned my lesson about stick to the letter of the recipe with the cherry tarts. I did not put any flour in the cream mixture because I understand that the cooked egg will tighten up the mixture and not require flour to thicken, so I omitted it. I also tempered the eggs, which the recipe did not call for.
1 qt whipping cream
8 eggs they were from my backyard flock so there were large-ish
1/4 lb (1 stick) unsalted butter
2 pre-made deep dish pie crusts
1/4 lb sugar
2 Tbsp rose water
- Put the cream in a heavy sauce pan
- Add two well beaten eggs to the cream, and whisk together
- Crack the additional 6 eggs, beat well, and set aside
- Heat the mixture over medium heat, whisking gently and continuously
- Once the cream mixture is simmering, ladle some of the hot cream mixture into the remaining eggs while whisking
- Add the eggs into the pan of simmering cream, whisking continuously
- Continue to heat the cream mixture, whisking continuously, until it “coats the back of the spoon” (aka Put a wooden spoon into the mixture. Remove, and run your finger through the middle of the cream mixture on the back of the spoon. If a clear path is left and remaining does not run into the path, the mixture is ready.)
- Remove the custard from the heat and let if cool to room temperature
- Divide the custard between two 9″ deep dish pie crusts the recipe says it will divide between three 12″ tart pans, there is not nearly enough custard for that
- Bake at 375 F for 35 minutes, or until the edges of the crusts look golden brown whichever comes first
- When the tarts come out of the oven, sprinkle with the sugar and rose water
What actually I did was mix the sugar and rose water together, then sprinkle over the warm tarts. This sounded smarter than it was, it was hard to get distributed over the tops. I ended up taking half the mixture in my hands and rubbing my palms over the top of the tart. It worked-ish. I will try a different delivery method next time.