These small baked cheesecakes make a wonderful desert or are great served for a tea party. They are a cinch to make but are best eaten the day they are made , but I doubt you will have any problems there as they won’t last long.
The story around these differ but the main one says that Henry VIII came across Anne Boleyn and her maids eating these tarts at Richmond Palace. He loved them so much that he insisted that the recipe was for Royal consumption only, and locked the recipe in an iron chest !
Makes: 16 small tarts
Equipment: 2 12 hole cake tins, 8 cm plain cutter
320g of ready rolled puff pastry
1 tsp apricot jam (you may need a little more)
200g curd cheese
25 g almonds
1 egg yolk
1 tbsp currants
Preheat your oven to 180c fan. Unroll the pastry and using a rolling pin roll it a little wide than it currently os – so you can get 3 circles of pastry from the narrow side. Cut out 16 discs of pastry from the sheet – re-rolling as necessary to get all of the discs.Place the each disc into a hole in the cake tins.Put a tiny dot of apricot jam into the bottom of each pastry disc.
Put the curd cheese into a bowl, add the almonds and currants. Beat the egg and egg yolk together then beat then into the cheese mixture. Fill each pastry case about two-thirds full with the mixture. Bake for 20 – 25 minutes until the filling is well risen, and golden brown. Remove from the oven and place on a cooling rack.
To serve dust with icing sugar and scatter on any fruit of your choice,