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Chocolate Tarts

Grate two ounces of the best French chocolate, and mix with it a pinch of powdered cinnamon, a pinch of salt, a tea-spoonful of finely-chopped lemon-rind, a dessert-spoonful of sifted sugar, and a heaped tea-spoonful of ground rice. Mix a pint of cream or new milk with four well-beaten eggs, and add the custard gradually and smoothly to the chocolate powder. Stir the mixture over the fire for a few minutes, but be careful that the cream does not curdle. Line the inside of a tart-dish with good puff paste. Pour the cream, when cool, into it, and bake the tart in a moderate oven. Time to bake, about half an hour. Probable cost, 10d. made with milk, 2s. made with cream. Sufficient for five or six persons.