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Cream Tart

Put one quart of milk into a saucepan, flavor it with vanilla, place it over the fire, stir in gradually four tablespoonfuls of the finest sifted flour, sweeten to taste with caster-sugar, and continue stirring over the fire until thick. When ready, move the cream to the side of the fire, and stir in the beaten yolks of six eggs, taking care to keep the mixture free from lumps. Rub one-half pound of butter into one pound of flour till quite smooth, and add the beaten yolk of three eggs, and sufficient milk to make a stiff paste. Sprinkle a little flour over the table, roll the paste out, stick about two ounces of butter over it in little pieces, fold over, and leave again for half an hour, then beat the paste again with a rolling-pin, dust it over with a little more flour, and roll it out. Butter a tart-dish, line it with the paste and pour in the prepared cream, using the trimmings of the paste to make a rim to the tart and strips across. Brush the paste over with a feather or a fine brush dipped in the beaten yolk of an egg, and bake in a quick oven. Serve either cold or hot.