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Curd Cheese Tart: 1
Ingredients:
1 lb curd cheese
1/4 pint double cream
3 oz castor sugar
grated rind of 1 lemon
1 tablespoon lemon juice
1 1/2 oz cornflour
2 beaten eggs
2 oz raisins
4 oz rich shortcrust pastry
Method:
Line an 8 inch tin with greaseproof paper.
Sieve or blend curd cheese and mix with cream.
Add sugar, lemon rind and juice and cornflour.
Beat in egg a little at a time.
Line base and 1/4 inch up sides of tin with pastry.
Roll out pastry trimmings and cut into thin strips.
When pastry baked, cover with layer of raisins.
Spoon in the cheese mix.
Make lattice with pastry strips.
When cooked, leave in oven till cold.
Baking time:
Pastry:
20 minutes towards top of oven at Gas mark 5.
Tart:
35 minutes in centre of oven at Gas mark 4.
Curd Cheese Tart: 2
Ingredients:
8 oz plain flour
pinch of salt
2 oz lard
2 oz margarine
2 to 3 tablespoons cold water
8 oz curd cheese
4 oz caster sugar
2 oz currants
2 eggs, beaten
1/4 level teaspoon grated nutmeg
Method:
Sift flour and salt into a bowl.
Rub in the fats until mixture resembles fine breadcrumbs.
Mix with water to make a stiff dough.
Roll out pastry and line 18 patty tins.
Mix all the other ingredients together.
Spoon into the pastry cases.
Baking time:
20 - 25 minutes at 350 degrees F or Gas Mark 4 until risen and golden brown.
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