| 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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