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Add a photoThis is my interpretation of a 15th century recipe. The source where I found it recommends using a blender or egg beater to blend the brie and the eggs, but I find that simply tearing the brie into bits and sprinkling them into the egg mixture actually gives the pie a more interesting texture.
For a tea party, consider using tart shells or a mini muffin pan to make individual tarts.
For better color and flavor, "bloom" the saffron by soaking it in a teaspoon of hot water for five or ten minutes before adding to the mixture.
(Originally found in "To The King's Taste, p. 48)
Порций: 8
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Ингредиенты
- 1 pie crust, 8-inch, uncooked
- 1/2 pound Brie cheese
- 1/2 cup heavy cream
- 3 eggs, lightly beaten
- 1 pinch ginger, ground
- 1 pinch saffron
- 1/2 teaspoon brown sugar
- salt, to taste
Инструкции
- Pierce pie pastry with a fork and bake at 425 degrees for 10 minutes. Let cool.
- Remove rind from Brie. Optional, cut rind into pieces about an inch square and sprinkle evenly on pie crust. This will give the tart a stronger cheese flavor.
- Combine brie with remaining ingredients in a blender or with an egg beater. Add salt to taste. Mixture should be smooth.
- Pour liquid into pastry shell.
- Bake at 350 degrees for 30-40 minutes or until set and brown on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 8 servings | |
| Calories 273 | |
| Calories from Fat 174 | 64% |
| Total Fat 19.55g | 24% |
| Saturated Fat 9.92g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 321mg | 13% |
| Potassium 93mg | 3% |
| Total Carbs 15.34g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.46g | 0% |
| Protein 8.97g | 14% |
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