225 g Rich buttery shortcrust
-pastry; (8oz)
450 g Curd cheese; (1lb)
4 Eggs
125 ml Light flower honey; runny
-(4fl oz)
2 ts Freshly ground cinnamon
1 ts Icing sugar
Preheat the oven to 180?C/350?F/gas mark 4. You will need an 8 inch
flan tin.
Use the pastry to line the flan tin and bake blind. Cool.
Beat the cheese until light and add the eggs. Add the cinnamon and
2/3 of the honey and then taste, adding the rest of the honey bit by
bit. You may not need all of it. Blend everything well together.
Pour the cheese filling into the pastry case, gently, and then bake
for about 40 to 45 minutes until the tart is golden and firm.
Mix the rest of the cinnamon with a little icing sugar and use to
dust the top of the tart. Serve with fruit poached in rose-water
syrup.
Yields
1 servings
