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PrintCURD TARTS
Makes :
24
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 180°C/350°F/ Gas 4. Roll out the short crust pastry thinly, stamp out 24 rounds using a 7.5cm/3in plain cutter and use to line patty or tartlet tins. Chill or set aside in a cool place until required.
- Cream the curd cheese with the eggs, sugar and lemon rind. Stir in the currants. Place 2.5ml/1/2 teaspoon of the lemon curd in the base of each tartlet case.
- Spoon on the filling, flatten the tops and bake for 40 minutes, until just turning golden.
- Serve warm or cold, topped with thick cream or creme fraiche.
INGREDIENTS
- 500 grams short crust pastry
- 250 grams curd cheese
- 4 eggs, beaten
- 100 grams caster sugar
- 2 teaspoon finely grated lemon rind
- 100 grams currants
- 6 tablespoon lemon curd
- Thick cream or creme fraiche, to serve
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