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Small Mock Curd Tart: 1
Ingredients:
1 gill milk
3 oz breadcrumbs
2 eggs
1 oz butter
3 dessertspoons castor sugar
pinch of grated nutmeg
pinch of cinnamon
1 tablespoon currants
4 oz short pastry
Method:
Pour boiling milk over breadcrumbs, finely grated.
Leave to soak for 15 minutes.
Beat yolks and whites of eggs separately to a froth.
Melt the butter and beat it into the breadcrumbs.
Add sugar, nutmeg, cinnamon and currants.
Mix well, then beat in the yolks and whites of eggs.
Line 12 patty tins with pastry and half fill with mixture.
Baking time:
10 - 15 minutes at 450 degrees F or Gas Mark 7.
Small Mock Curd Tart: 2
Ingredients:
4 oz short pastry
2 eggs
1 lemon
2 oz loaf sugar
2 oz butter
2 oz castor sugar
Method:
Whip the yolks of eggs until they are light and frothy.
Add to the stiffly beaten white of one egg.
Rub off the yellow rind of lemon on the loaf sugar, crush it to powder and beat into the whipped eggs.
Add the strained juice of the lemon and the melted butter.
Pour the mixture into a bowl, stand in a pan of fast boiling water.
Stir while the water boils until it is the consistency of thick cream.
Line about 12 bun tins with pastry and 3/4 fill with mixture.
When baked, whip the white of egg to a solid froth, then beat in castor sugar.
Place a spoonful of this on each tart.
Return to oven and bake to a biscuit colour.
Baking time:
15 - 20 minutes at 450 degrees F or Gas Mark 7.
Small Mock Curd Tart: 3
Ingredients:
4 oz flour
2 oz ground rice
2 oz butter
2 oz sugar
1 egg
2 teaspoons Baking powder
6 oz pastry
Method:
Cream butter and sugar.
Beat in egg.
Add flour, baking powder and ground rice.
Line 12 to 15 patty tins with pastry and fill with mixture.
Baking time:
About 15 minutes at 425 degrees F or Gas Mark 6.
Small Mock Curd Tart: 4
Ingredients:
6 oz short crust pastry
1 egg
1 tablespoon butter or margarine
2 tablespoons ground rice
1 tablespoon currants
1/2 tablespoon chopped peel
2 tablespoons sugar
1/2 teaspoon baking powder
Method:
Cream butter and sugar.
Stir in currants, ground rice, peel, baking powder and beaten egg.
Line 12 to 15 patty tins with pastry.
Put a spoonful of mixture in each case.
Serve hot or cold when baked.
Baking time:
10 - 15 minutes, straight away, in a hot oven.
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