|
Mock Curd Tart: 1
Ingredients:
3 oz dried fruit
3 oz margarine
3 oz sugar
1 egg
1 heaped tablespoon S.R. flour
nutmeg to taste
6 oz short pastry
Method:
Cream margarine and sugar.
Add egg.
Mix in fruit, flour and nutmeg.
Use the short pastry to line an 8 inch tin.
Fill with the mixture.
Baking time:
30 - 35 minutes at Gas Mark 4 or 360 degrees F.
Mock Curd Tart: 2
Ingredients:
4 oz butter
4 oz sugar
4 oz ground rice
1 egg
4 oz pastry
Method:
Cream butter and sugar together.
Beat in the egg.
Add the ground rice.
Line an 8 inch tin with pastry and put in the mixture.
Baking time:
About 20 minutes at 425 degrees F or Gas mark 6.
Mock Curd Tart: 3
Ingredients:
3 oz margarine
3 oz sugar
1 egg, beaten
1 hard boiled egg, chopped fine
3 oz currants
1/2 oz ground rice
lemon flavour if liked
4 oz pastry
Method:
Cream margarine and sugar together.
Add both eggs.
Add currants, ground rice and lemon if liked.
line a 7 inch pie plate with pastry and fill with the mixture.
Baking time:
20 - 30 minutes at 425 degrees F or Gas Mark 6.
Mock Curd Tart: 4
Ingredients:
Pastry:
4 oz flour
2 oz margarine
cold water to mix
Filling:
1 tin skimmed, condensed milk
2 eggs, separated
rind and juice of 2 large lemons
1 oz butter, softened, or margarine
2 oz sultanas
1 crushed digestive or ginger nut biscuit
Method:
Make the pastry with the flour, margarine and water.
Line a 7 inch pie plate with the pastry, fill with breadcrusts and bake.
Beat together condensed milk, egg yolks, rind and juice of lemons and softened butter.
Stir in sultanas.
Fold in beaten egg whites.
Put filling into cooked pastry case.
Sprinkle a few biscuit crumbs over the top.
When baked, turn off the heat and leave to cool in the warm oven with the door open.
Serve cold with cream.
Baking time:
Pastry:
15 minutes on top shelf of a hot oven, 400 degrees F or Gas Mark 6.
Tart:
Bake in a moderate oven, 350 degrees F or Gas Mark 4, until set and feels firm in the centre.
|
