| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes | 4 | Servings | |
INGREDIENTS
| 8 | oz | Curds; see directions |
| 2 | Eggs; beaten | |
| 4 | oz | Caster sugar |
| 2 | oz | Currants |
| sm | Knob butter; melted | |
| A little lemon rind; grated | ||
| 1 | pn | Nutmeg |
| 8 | oz | Shortcrust pastry |
INSTRUCTIONS
To make curds: heat a pint of milk until almost boiling; then add a tablespoon of lemon juice. Remove from heat and stir until it curdles. If thick curds have not formed, leave overnight in a warm place, covered. Strain off whey through muslin. Mix curds with dried fruit and flavouring. Beat eggs in with butter and sugar, add curds. Line a pie dish with the pastry and put in the curd mixture. bake in a moderate oven for 20 minutes or until set. NOTES : These tarts were traditionally served at Whitsuntide. Recipe by: Very old family recipe Posted to TNT Recipes Digest by Helen <helen@hippo.prestel.co.uk> on May 6, 1998
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