Daryoles (Custard Tarts) Recipe
My interpretation of a Renaissance recipe. This is a sweet custard tart; the combination of spices and sugar make them taste as though they were seasoned with honey. Be patient as you wait for the filling to thicken, and keep stirring. It will take a while, and you’ll be tempted to stop stirring, or to turn up the heat, but don’t. Just keep stirring. It’ll get there. And it’s worth the effort.
I often make these as mini-tartlets.
Servings: 24
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Ingredients
- Pastry for four pie crusts
- 10 egg yolks OR 5 eggs
- 1/2 cup sugar
- 2 cups light cream, milk, or a combination
- 1/4 teaspoon cinnamon
- pinch ground saffron
Directions
- Beat eggs and sugar together, then beat in cream (and/or milk), cinnamon, and saffron. Stir over low heat, being careful not to let the mixture boil, until it begins to thicken; then pour into prepared pastry shells.
- Bake in a 400 oven about 20 minutes. Makes 4 dozen mini tarts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 24 servings | |
| Calories 62 | |
| Calories from Fat 38 | 61% |
| Total Fat 4.31g | 5% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 18mg | 1% |
| Potassium 28mg | 1% |
| Total Carbs 5.46g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.21g | 3% |
| Protein 0.82g | 1% |
