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

INGREDIENTS

For the pastry

125g plain wholemeal flour

Pinch of salt

25g lard or white vegetable fat

25g margarine

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

METHOD

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.