Dariola
#96 Consiarai la pasta in fora d'un pastello et impiela ben di farina che stia derittacocendola in la padella tanto che sia un poco secca.  Et facto queto cava fora la ditta farina et prendirai alcuni rosci d'ova, de lo lacte, del zuccaro et de la canella.  Et facto di questo cose una compositione la mettirai in la dicta pasta facendola cocere al moso de una torta, movendola tutta volta et volgendola spesso col cocchiaro.  Et como tu vidi che incomincia a pigliarsi sopragiogneli un poca d'acqua rosata, et volta bene cocere troppo et vole tremare como una ionchata.

Darioles (#96) Form the dough into the shape of a deep pie and fill it completely with flour so it will keep its shape; cook it in a pan until it is somewhat dry.  And when this is done, remove the flour and take some egg yolks, milk, sugar, and cinnamon.  When these things are made into a mixture, put it into the pastry, cooking it like a tart, moving it from time to time and stirring with a spoon.  And when it has set sompletely it is cooked.  Note that it should not cook too much, and it should quiver like a junket.

NICCOLO'S RECIPE ( I took license to adapt it and meld with concept of Flathonys from Two Fifteenth Century Cookery Books, making it a hybrid of my own creation having beer custard with the Neapolitan spicing and cooking method.  I also oftentimes add an additional step for textural improvement . . . cooking the custard SLOWLY on stovetop until just begins to thicken, then chilling before placing into pastry. these steps allow eggs to set gently, softening and tenderizing the custard.)

PREHEAT OVEN to 425°F
6 egg yolks 
2/3  c. dark ale
3 Tbl melted butter
pastry shell 
sugar to sprinkle on top		 2/3 c. cream 
2/3 c. milk
1/3 c. sugar
pinch salt
1/2 tsp ground cassia		 1/2 tsp ground zeylon cinnamon
1 to 2 tsp rosewater or
    orange flower water
 

Prepare pastry/pie shell before beginning custard.  Martino blind bakes the crust filled with flour, but you can use parchemtn and rice or beans for the same outcome.  Bake 15 minutes and remove weight, return to oven until just starts to set and lightly brown . . . . about 5 to 10 more  minutes.

Lower oven temp to 325°F.

Beat lightly the egg yolks, add milk, cream and ale and whisk together till mixed.  Add sugar, melted butter, salt and spices.  Combine and add to shell.  Bake at 325F for 35 to 45 minutes until just set and crust golden.  The center should jiggle slightly like jello when the tart is shaken.  It will finish setting as it cools.  Sprinkle sugar on this AS SOON as it comes out of the oven.  Then sparingly sprinkle on some rosewater (Orange flower water would be reasonable substitute if rose water is not desireable).
 
 
ORIGINAL TEXT & TRANSLATION
Maestro Martino 1460's in 
Scully, T. (2000).  Cuoco Napoletano - The Neapolitan
    Recipe  Collection: a critical edition and English 
    translation. Ann Arbor: University of Michigan
    Press.)

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