Yield: 4 Servings
|8 ounces||Curds; see directions|
|2 \N||Eggs; beaten|
|4 ounces||Caster sugar|
|\N small||Knob butter; melted|
|\N \N||A little lemon rind; grated|
|8 ounces||Shortcrust pastry|
To make curds: heat a pint of milk until almost boiling; then add a tablespoon of lemon juice. Remove from heat and stir until it curdles. If thick curds have not formed, leave overnight in a warm place, covered.
Strain off whey through muslin. Mix curds with dried fruit and flavouring. Beat eggs in with butter and sugar, add curds. Line a pie dish with the pastry and put in the curd mixture. bake in a moderate oven for 20 minutes or until set.
NOTES : These tarts were traditionally served at Whitsuntide.
Recipe by: Very old family recipe Posted to TNT Recipes Digest by Helen <helen@...> on May 6, 1998