14th Century: Daryols

Preparation info
  • Makes enough for


    3.5 cm 1⅜ inch ) dariole moulds, or 6 cm 2½ inch tart tins
    • Difficulty


Appears in
Pride and Pudding: The History of British Puddings, Savoury and Sweet

By Regula Ysewijn

Published 2016

  • About

Daryols are small custard tarts made in 5 cm (2 inch) deep tins with the same name (darioles). Originally there were no tins, and the tart crust was hand-raised to look narrow and tall like the moulds that were later made for them. Other custard tarts were ‘doucets’; they were wider and less high, like individual custard tarts are today. The reason these tarts were so small, was because the filling was expensive and the smaller the pastry case, the better the filling would bake.