Put a Spoonful of Rice-Flower, and a little salt in a pan, together with the yolks of five eggs, a little milk, and mix them well together, then add a Pint of cream, and Sugar according to your Direction; Set it all to boil over a Stove taking Care that it do not curdle: mean while Grate some Chocolate into a Plate, dry it a little before the Fire, and when your Cream is boiling, take it off the First, mix your chocolate well with it, and set it by a cooling: Sheet a Tart-pan, put in Your Cream and bake it. When it is baked glaze it with powder’d sugar and a red hot shovel so serve it. Note, We make a Cinnamon-Tart in the same manner, only using grated Cinnamon instead of the chocolate.

Lamb, Patrick, Esq., Royal Cookery or The Compleat Court Cook, Printed for E. and R. Nutt and H. Lintot, London, 1731, pg. 296