Recipe - Easter Cheese Tarts (English)

1 cup Sweet milk
1 cup Sour milk
1 cup Sugar
4 tablespoon Lemon juice
Grated rind 1 lemon
4 Egg yolks
One fourth teaspoon Salt
1/3 cup Almonds, blanched and finely
Chopped
Short crust pastry
2 One half cup Flour
1 teaspoon Salt
5 tablespoon Ice water
Three fourths cup Vegetable shortening

Formatted by Millie Ellis 31897

Sift together flour and salt. Add half the shortening and cut it in with
fork until mixture is consistency of coarse meal. Add remaining shortening
and blend until particles are size of a pea. Add water, a tablespoon at a
time, and work particles together with a fork.Add just enough water to
moisten. Press dough into ball, handling no more than necessary.roll out
thinly on floured pastry cloth. Line patty tins with pastry, fitting it in
lightly. Trim edges evenly, leaving an extra inch around the edge. Prick
bottom with tines of fork. Press down outer edges of shell with tines,
first dipping them in cold water. FILLING: Scald combined sweet and sour
milk and strain through cheesecloth, Beat egg yolks slightly, combine with
sugar, lemon juice and rind, and salt. Add second mixture to first, fo form
curd.Fill unbaked patty shells with cheese mixture. Sprinkle tops
generously with chopped almonds. lBake in hot oven 450F for 10 minutes.
Reduce heat to moderate heat 350F and continue baking until firm. Add a
swirl of whipped cream before serving and decorate with a candied cherry.
Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
Mar 22, 1998