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Small Curd Tart: 1
Ingredients:
Curd from 1/2 pint milk and 2 eggs
1 oz castor sugar
2 oz currants
1 oz butter
pinch of salt
pinch of cinnamon
1 oz candied peel
pastry
Method:
Cream the butter.
Add to it the curd, sugar, currants, peel, cinnamon and salt.
Line about 12 bun tins with pastry.
Fill them three-quarters full with the mixture.
Baking time:
About 20 minutes in a moderate oven.
Small Curd Tart: 2
Ingredients:
8 oz shortcrust pastry
8 oz curds
3 oz butter
2 oz sugar
2 eggs, separated
1/2 teaspoon grated nutmeg
the grated peel of one lemon
2 oz currants or sultanas
Method:
Beat the butter and sugar.
Add the curds and egg yolks and mix well.
Stir in peel, nutmeg and dried fruit.
Fold in beaten egg whites.
Use the pastry to line 12 to 15 patty tins.
Fill with the mixture.
Baking time:
Half an hour in a moderate oven.
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