Custard tart
Custard tarts or flan pâtissier/parisien are a baked pastry consisting of an outer pastry crust filled with egg custard. History The development of custard is so intimately connected with the custard tart or pie that the word itself comes from Anglo-Norman (unattested), meaning a kind of pie. It is derived from Anglo-Norman crust (> English crust) corresponding to French . It is related to the 18th century French term , probably borrowed from the Italian (already mentioned 13th century), derived from crosta ( in French), more probably than the Occitan . Some other names for varieties of custard tarts in the Middle Ages were doucettes and darioles. In 1399, the coronation banquet prepared for Henry IV included "doucettys". Medieval recipes generally included a shortcrust and puff pastry case filled with a mixture of cream, milk, or broth, with eggs, sweeteners such as sugar or honey, and sometimes spices. Recipes existed as early as the fourteenth century that would still be recognisable as custard tarts today. Tarts could also be prepared with almond milk during times of fasting such as Lent, though this was rather expensive and would have been available only to the well-off. Often, savoury ingredients such as minced