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This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make a Portuguese tart. Take meat & fat chopped well like above, put four ounces of sugar, half an ounce of cinnamon, a nutmeg, a little salt in place of the cream, put a voir of Malmsie, two raw eggs, & mix well all together, & put it in a tart, then take succades liquides chopped into slices, put on the meat of the tart all around, & cover your tart, & trim the cover as above, and when cooked, sugar & muscardin of color thereon, & serve as such.