I've made these before slightly larger as a dessert and they are delicious with summer fruits in season or served just with honey. I'm sure Henry VIII would approve of a little East End honey drizzled over his maids of honour!
Neals Yard Dairy has a great creamy goat's curd made by Charlie Westhead at their creamery in Herefordshire in case you can't find curd cheese anywhere.
220g good quality puff pastry, rolled as thinly as possible (about 2mm)
220g soft curd cheese
1 small egg, beaten
Grated zest of 1 medium lemon
15g melted unsalted butter
60g caster sugar
4-5tbsp clear honey
Prick the pastry all over with a fork and cut into 12 x 8cm rounds for small tarts or 6 x 16cm rounds for dessert-sized ones, with a fluted or plain pastry cutter.
Put the discs of pastry into greased muffin or small tart tins, preferably non-stick, pressing the edges with your thumb and forefinger to form a neat edge slightly higher than the tin. Refrigerate for 1 hour.
Pre-heat the oven to 200C/gas mark 6. Line the tins with discs of greaseproof paper and fill with baking beans. Bake for 15 minutes, or until the pastry is lightly coloured.
Meanwhile beat together the cheese, egg, zest, butter and sugar. Remove the paper and beans and pour the mixture into the cases. Bake for about 12-15 minutes, or until the filling is just set and a light golden. You may have to allow a little longer for larger ones. Leave to cool a little, turn out and serve warm.Reuse content