Irish Curd Tart
2 cups Cottage Cheese
1 Lemon (juice and minced zest)
3 tbsp. Sugar
1/2 cup Almonds (blanched, very finely ground)
2 tbsp. Raisins (marinated)
1 tsp. Nutmeg (grated)
For the Crust:
6 tbsp. Butter
1 cup All-Purpose Flour
1 tbsp. Sugar
1 Egg Yolk (beaten)
1-1/2 tbsp. Water (very cold)
Make the pastry dough in the usual way, cutting the butter into the flour
and sugar and moistening with the egg yolk and 1-1/2 tbsp. water. Roll out
to fit a greased 8-inch tart pan with a removeable bottom. Chill at least
Preheat the oven to 350 degrees. Blend or strain the cottage cheese, lemon
zest, sugar and ground almonds. Shapen to taste by adding a little lemon juice.
Beat the eggs together. Fold the eggs and the raisins into the cheese mixture.
Pour into the prepared pastry shell and sprinkle a little suagr and grated
nutmeg over the top. Bake 30 to 40 minutes until golden brown, the mixture
will gently subside as it cools.
Serve warm or cold. A little whipped cream is good with it, if its to be served
The raisins can be soaked in a tablespoon of whiskey for a few hours to plump
them up and adds extra flavor.
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