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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 rice tarts. Take a little plate of rice that has been cooked, & well spiced, then take three raw eggs, four ounces of melted butter, two ounces of sugar, a quarter ounce of cinnamon, a little rose water, & make tarts like the others.

Other versions of this recipe:

To make a rice tart (Das Kuchbuch der Sabina Welserin)