Tart de Bry
Take a Crust ynche depe in a traper. Take zolkes of Ayren rawe & chese ruayn, & medle it & the zolkes to-gyd and do thereto powdor gynger, suger, safron and salt. Do it in a traper, bake it and serve it forth. (Forme of Cury)
Take a crust an inch deep in a pan. Take raw egg yolks and soft cheese, and mix it and the yolks together and add ginger powder, sugar, saffron and salt. Put it in the pan and bake it and serve it forth.
Pastry for one open tart or two dozen very small tarts
6 egg yolks or 3 whole eggs
5 oz. soft cheese, preferably Brie (rind pared off)
1/4 tsp each ground ginger, salt
optional: 1/4 cup sugar (if to be served as dessert); scant pinch of saffron
Mix eggs, cheese and seasonings in a blender or processor. Continue beating until light and smooth. Backe in tart shell or shells in a 375F oven for 15-20 minutes, only until lightly browned. Do not overfill the shells; about half-full is enough, as the mixture will puff during baking. The puffiness may fall a bit as the tarts cool.
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