Small, sweet shortcrust tarts filled with whisked confection of butter, sugar and curd cheese flavoured with sweet spices and lemon, possibly with raisins. Baked.


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Spiced Curd Tarts

12 oz shortcrust pastry

FILLING
2 oz butter
2oz caster sugar
1 medium egg
1 oz self raising flour
½ tsp ground cinnamon
½ tsp ground mixed spice
Grated rind half a lemon
8 oz curd cheese
3 oz seedless raisins
3 tablespoons milk

Set oven to 350F or Mark 4. Roll out pastry to approx 1/8 inch thick on a floured surface, cut into rounds with a large cutter and use to line 16 to 18 holes in bun trays. In a large bowl beat together the butter and sugar until pale and fluffy. Gradually mix in the egg and flour and then all the other ingredients. Divide mixture evenly between the pastry cases and bake for approx 30 minutes until filling is golden in colour and set. Cool on a wire rack.


See:
Charminster Curd Tart
Cheese Cake or Curd Tart
Curd Tart
Sambocade
Spiced Curd Tarts
Yorkshire Curd Tart or Cheesecake