I made these tarts which were supposedly a favourite of Henry VIII, for a charity bake. These delicious lemon curd tarts can still be found in the Maids of Honour Bakery in Richmond upon Thames.
Maids of Honour Tart
For the pastry
125g plain wholemeal flour
Pinch of salt
25g lard or white vegetable fat
1-2 tbsp cold water to mix
For the filling
120g curd or cottage cheese, sieved
75g butter, softened
2 egg yolks
1 tbsp brandy
75g caster sugar
40g ground almonds
Grated rind of ½ lemon
¼ tsp grated nutmeg
Icing sugar to sprinkle
Place the flour and salt in a bowl and rub in the fats until the mixture resembles fine breadcrumbs. Add enough water to mix to bring the dough together. Alternatively you can do this in a food processor but do not over process.
Roll out thinly, cut into rounds with a 7.5cm fluted cutter and use to line a 12-hole muffin tin.
Beat the cheese and butter together until well blended. Beat in the egg yolks and brandy until smooth. Stir in the sugar, ground almonds, lemon rind and nutmeg until well incorporated.
Divide the mixture between the pastry cases and bake in a preheated oven, 190C/170C fan, for about 30 minutes. The pastries should be well risen, set and light golden. Cool on a wire rack. Before serving, sprinkle with the icing sugar.