Cream Tart
Make a fine puff-paste of equal quantities of fresh butter and sifted flour; mixing into the pan of flour a heaped table-spoonful of powdered sugar, and wetting it with a beaten egg. Rub one quarter of the butter into the pan of flour. Divide the remainder of butter into six, and roll it into the flour at six turns till it is all in. Have, ready grated, the yellow rind and the juice of a large lemon or orange mixed with a quarter of a pound of powdered loaf sugar; or a flavoring of a split-up vanilla bean; or a dozen bitter almonds broken up, and boiled in a very little milk. Mix the flavoring with a pint of rich cream, and the well-beaten whites of three eggs. Take small deep pans, line them all through with the paste rolled out very thin, and cut square. Fill them with the cream, and turn the square pieces of paste a little over it at the top, so as to form corners. Bake the tarts in a brisk oven, and when cold, grate nutmeg over the surface.
Are these the cream tarts of the Arabian Nights?