Easter cheese tarts (english)

12 Servings

Ingredients

Quantity	Measure	Ingredient
1	cup	Sweet milk
1	cup	Sour milk
1	cup	Sugar
4	tablespoons	Lemon juice
		Grated rind 1 lemon
4		Egg yolks
¼	teaspoon	Salt
⅓	cup	Almonds, blanched and finely
		Chopped
		Short crust pastry
2½	cup	Flour
1	teaspoon	Salt
5	tablespoons	Ice water
¾	cup	Vegetable shortening

Directions

Formatted by Millie Ellis 3-18-97 Sift together flour and salt. Add half the shortening and cut it in with fork until mixture is consistency of coarse meal. Add remaining shortening and blend until particles are size of a pea. Add water, a tablespoon at a time, and work particles together with a fork.Add just enough water to moisten. Press dough into ball, handling no more than necessary.roll out thinly on floured pastry cloth. Line patty tins with pastry, fitting it in lightly. Trim edges evenly, leaving an extra inch around the edge. Prick bottom with tines of fork. Press down outer edges of shell with tines, first dipping them in cold water. FILLING: Scald combined sweet and sour milk and strain through cheesecloth, Beat egg yolks slightly, combine with sugar, lemon juice and rind, and salt. Add second mixture to first, fo form curd.Fill unbaked patty shells with cheese mixture. Sprinkle tops generously with chopped almonds. lBake in hot oven 450-F for 10 minutes. Reduce heat to moderate heat 350-F and continue baking until firm. Add a swirl of whipped cream before serving and decorate with a candied cherry.