A Medieval Tart of Brie


Tarty like it’s 1399!

From ‘To the King’s Taste: Richard II’s Book of Feasts and Recipes Adapted for Modern Cooking’.

Probably the best way I can describe this bake is that it’s somewhere between sweet and savoury, and it’s a kind of cheesecake-tart-quiche-pudding.


Beautifully light, delicately flavoured, and nestling in a shortcrust pastry case, I love this magical mix of Brie, double cream, saffron, brown sugar, nutmeg, salt, pepper and eggs.

And I’m always up for a mix of history and cookery.



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