 Tarts could also be prepared with almond milk during times of fasting such as Lent, though this was rather expensive and would have been available only to the well-off.Often, savoury ingredients such as minced pork or beef marrow were also added (the combining of sweet and savoury ingredients was more common in medieval England), but unlike a modern quiche the custard filling itself was invariably sweet.In Portugal the tarts are dusted with cinnamon; in Britain nutmeg is often used.