« back to recipes search results
Maids of Honour Recipe
a small traditional English cheesecake tart, made with puff pastry; it is thought to date from the times of Henry V111.
500g/1.1lbs Puff Pastry
300ml/½ pint milk
4 level tablespoons breadcrumbs – these are better made from slightly stale bread
110g/4oz Butter, cut into small cubes
2 level tablespoons (30ml) Caster Sugar
the grated rind from 1 lemon
60g/2oz Ground Almonds
3 medium Eggs
a little softened Butter
Equipment: 15 * 10cm/4in tart tins – loose-bottomed if possible
- Lightly butter the tart tins.
- Roll out the puff pastry, and cut circles to fit the tins, and left over can be used to make orange biscuits - see Pate Sucrée (q.v.).
- Chill the pastry-filled tarts while you make the filling.
- Bring the milk, mixed with crumbs, to the boil, then remove mixture from the heat and leave it for 5 minutes.
- Beat in the butter, then the sugar, rind and ground almonds.
- Beat in the eggs.
- Preheat the oven to 200°C/400°F/Gas 6.
- Half-fill the pastry cases and bake for about 15 minutes, or until the pastry is cooked and light and has shrunk a little away from the edges of the tins, and the filling is golden brown.
Serve hot or warm.