How King Richard II enjoyed his Brie: A 14th-century royal tart recipe

Food & Drink · Published 30 September 2026 Swipe more like this →

In short: The Forme of Cury, a medieval cookbook from 1390, contains a surprisingly decadent recipe for Tart de Bry. Served at the table of King Richard II, this dish blends the richness of Brie cheese with ginger, sugar, and saffron. Discover the history and the method behind this royal culinary relic.

The Tart de Bry is a historical dish documented in The Forme of Cury, a manuscript dating back to 1390. This collection of recipes was prepared for the household of King Richard II, who reigned from 1367 to 1400. The original instructions are remarkably concise, calling for a crust an inch deep, raw egg yolks, and 'chese ruayn'—a term for Brie—combined with ginger, sugar, saffron, and salt. The result is a savory-sweet custard tart that reflects the sophisticated, spice-heavy palate of the late medieval period.

Modern recreations of this recipe require careful preparation to achieve the correct texture. The process begins with blind-baking a tart shell at 425°F to ensure a crisp base. Once the crust is cooled, the filling is prepared by blending Brie—ideally a younger variety—with egg yolks, saffron, ginger, and sugar. A unique touch involves placing pieces of the Brie rind at the bottom of the tart before pouring in the blended mixture, which adds depth and texture to the final bake.

The tart is finished by baking at 350°F for 30 to 40 minutes until the top is set and browned. While the original recipe is straightforward, modern interpretations allow for optional additions like cinnamon or nutmeg to enhance the aromatic profile. Serving the dish warm or at room temperature highlights the interplay between the creamy cheese and the sharp, earthy notes of the ginger and saffron. This recipe remains a testament to the enduring appeal of Brie, often considered the king of cheeses, even centuries after it graced the royal table of Richard II.

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