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)
Méthode:
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.
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.
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