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French milk tart

Translation of a 16th century Italian Recipe.

From Christoforo di Messisbugo, Banchetti composizioni di vivande e apparecchio generale (Lucio Spineda, Venice, 1610)

p56v Tardiola di latte alla Francese, per piatti dieci. (French milk tart, for ten plates.)

Take three pounds of white flour, and the yolks of eight eggs, and six ounces of fresh butter, warm water, and make a hard pastry with this mixture, and knead it on the table for half an hour, then make your pastry cases, large or small as you would like, or otherwise will be good, then have twenty well-beaten eggs, with a half weight of milk, and two pounds of sugar, and four ounces of rose water, and a little saffron, and an ounce of well-ground ginger, and mix all these things together, athen have a pound of fresh melted1 butter, and when you have made put this mixture into the pastries, put over a little of the said butter in each pastry, then put it to cook by the fire, but remember that you want it to cook slowly, and when it is cooked, put over it half a pound of fine sugar, and a quarter of cinnamon.



1 The word used is 'disfatto' which is an undoing/unmaking, or something spoiled. I've interpreted it as melted, but possibly it's buttermilk?