Culinary Insitute of New Orleans

Irish Curd Tart
Serves 6

2 cups Cottage Cheese
1 Lemon (juice and minced zest)
3 tbsp. Sugar
1/2 cup Almonds (blanched, very finely ground)
4 Eggs
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 30 minutes.

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 warm.

The raisins can be soaked in a tablespoon of whiskey for a few hours to plump them up and adds extra flavor.