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Custard Tarts with Strawberries, 14th century, England/France (Tartes de Natas com Morangos, Séc. XIV, Inglaterra/França).

1 shortcut pastry - 500 ml double cream - 20g blanched almonds pounded - 30g sugar - a pinch of salt - 8 egg yolks

DARYOLS
Take Creme of Cowe mylke. oþer of Almandes. do þerto ayren with sugur, safroun, and salt, medle it yfere. do it in a coffyn. of II. ynche depe. bake it wel and serue it forth,

Put the cream and almond pulp in a saucepan, with sugar, salt and saffron until it boils. Beat the egg yolks, adding the cream a little bit at a time, whisk constantly until smooth.  Put the pastry in individual cake molds or in a single tart one, bake it at 220ºc for 15 minutes. For fruit tarts add the fruit to the pastry first and then put the custard after., bake at 160º until the pastry is golden. 


Bibliography: The Forme of Cury, 14th century, in http://www.gutenberg.org/cache/epub/8102/pg8102-images.html 
Ysewijn, Regula - Pride and Pudding: The History of British Puddings, Savoury and Sweet, 2016. 


1 massa quebrada - 500 ml de natas - 20g de amêndoas esmagadas - 30g de açúcar - uma pitada de sal - 8 gemas de ovos

Coloque as natas e a polpa de amêndoa num tachinho, com açúcar, sal e açafrão até ferver. Bata as gemas, adicionando o creme um pouco de cada vez, mexendo sempre até ficar homogêneo. Coloque a massa quebrada em forminhas individuais ou numa só forma para tartes, coza a 220ºc por 15 minutos. Para tartes de frutas, adicione as frutas primeiro à massa e depois coloque o creme, asse a 160º até que a massa fique dourada.


Bibliografia: The Forme of Cury, 14th century, in http://www.gutenberg.org/cache/epub/8102/pg8102-images.html 
Ysewijn, Regula - Pride and Pudding: The History of British Puddings, Savoury and Sweet, 2016. 




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