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is known. By the 18th-century, the dessert had taken the form of a small custard tart with fluted sides. In late 19th-century recipes, the custard is elaborately flavored and scented with
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that is baked in the mold. Classically, the dessert is an egg-custard filled puff pastry. In the
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This article about kitchenware or a tool used in preparation or serving of food is a
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An early 20th century recipe replaced the traditional custard with liquor-laced
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filled the pastry with liquor-laced frangipane instead of custard.
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are unclear. A 15th century
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