Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Curds; see directions |
| 2 \N | Eggs; beaten |
| 4 ounces | Caster sugar |
| 2 ounces | Currants |
| \N small | Knob butter; melted |
| \N \N | A little lemon rind; grated |
| 1 pinch | Nutmeg |
| 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