Well, they're done! Or at least they are baking as I type! Don't worry the timer is on! My first ever effort at Curd/Honour Tarts. The recipe comes from Alex Johnston's (2008) Ladies A Plate p. 78 for those who are lucky to own a copy!
This is what I did (not entirely true to the recipe!)
I was lucky to buy some fresh curd at my local Farmers Market - but you can use Ricotta instead or if you really want leave me a post and I'll biff up the recipe for making your own!
1 Cup of fresh curd (or Ricotta)
2 Sheets of Edmonds Butter Puff Pastry (if you are thrifty you can only defrost 1)
25 grams of butter
1 tbsp of currants
1 tbsp of sugar
1 egg
1tsp of lemon zest
pinch of cinnamon
2 tbsp of now the recipe called for brandy but I used contreau coz I had it!
Method:
Preheat oven.
I don't have any special cutters so I used a glass - if you do this use glass not plastic - better lines!
So I cut out 12 pastry circles and placed in an ordinary sized muffin tin UNGREASED and put in the fridge.
In a bowl cream butter and sugar then add in curd and combine. Finally add in all of the other ingredients. I had soaked the currants in the contreau with the cinnamon.
Half fill the cases and biff in the oven for 20-25 mins. The note that Alexa put in was that they would puff up and then sink. I just checked and they did.
Almost finished five more mins to go!! Will post back later with verdict from the crafty tarts!!
Happy Baking, Fozzie
So the tarts have voted: 8/10. Mainly coz they are not like anything that they have ever tasted before!! LOL
ReplyDeleteThey were very yummy and more-ish!!
ReplyDelete