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Prep Time: 10 Minutes Cook Time: 27 Minutes |
Ready In: 37 Minutes Servings: 6 |
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Here is streamlined version of this recipe that originated in the Court of Henry VIIII. The recipe travelled to colonial America where it was favoured as a winter dessert, because no fresh fruit was needed. Often, each tart was topped with a dab of jam or jelly preserved from summer's bounty. This basic recipe is courtesy of The National Colonial Farm in Maryland. Ingredients:
1 cup cottage cheese |
1 cup light cream (or half and half) |
4 egg yolks |
2 egg whites |
1/2 cup sugar |
1/2 cup ground almonds |
1/4 cup butter, melted |
2 tablespoons brandy |
1 1/2 teaspoons lemon zest |
24 inches frozen tart shells (or 2 1/2-inch ) |
Directions:
1. In a food processor or blender, combine the cottage cheese and 1/4 cup cream, blending until smooth. Add the remaining cream, egg yolks, egg whites and sugar, blending until smooth.
2. Stir in the ground almonds, butter, brandy and lemon peel.
3. Prebake tart shells 350* until slightly golden, about 12-15 minutes.
4. Add the filling to the tart shells and bake for 15-20 minutes more, until the centers are set.
5. Cool & top with jam (if desired).
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