notimeforporridge

Something borrowed …

In Recipes on May 1, 2013 at 1:50 am

I’ve had no time for anything at the moment so I’m doing a special blog today with the cooking and recipe done by my daughter.  She is an excellent cook and these little tarts were apparently devoured at the tea party to which she took them.  Enjoy!

Mini English Curd Tarts

Mini English Curd Tarts

Ingredients

Pastry: 1 quantity sweet shortcrust pastry – see ‘You put the lime in the coconut …’ in the vault April 2011 for the recipe

Filling:

200g ricotta

250g mascarpone

2 eggs

1/2 – 3/4 cup castor sugar

zest of half an orange (finely grated)

1/2 cup currants

1/2 a nutmeg (grated)

1/2 – 1 tsp vanilla extract (to taste)

Method

Preheat oven to 200° C,  roll out pastry and press into a greased muffin tin.  Blind bake until lightly golden, remove from oven to cool and reduce oven temperature to 180°C.  Mix all filling ingredients together until well incorporated.  Spoon into cooled pastry shells then cook for 20 – 40 mins or until the filling springs back when you lightly press it.  Garnish with icing sugar and lavender.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: