8 oz Curds; see directions
2 Eggs; beaten
4 oz Caster sugar
2 oz Currants
sm Knob butter; melted
A little lemon rind; grated
1 pn Nutmeg
8 oz 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.
Yields
4 Servings