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Advance Preparation:

  • STORK Sweet Pastry 415 g
  • Water 100 ml
  • PG Tips Tea - 2 Tea Bag
  • Currants 75 g

For the curd filling:

  • MEADOWLAND Professional 250g 40 g
  • Caster sugar 75 g
  • Egg yolk 60 g
  • Egg 150 g
  • Lemon 1 pc
  • Rose Water 7 ml
  • Soft Curd Cheese 320 g

To fill the tart:

  • Nutmeg (whole) 5 g
  1. Advance Preparation:

    • Preheat the oven to 180°C.
    • Make the STORK sweet pastry.
    • Boil the water and add the PG Tips tea bags.
    • Pour the Tea including the tea bags onto the currants and cover. Allow to steep for 1 hour.
  2. For the tart cases:

    • Roll out the STORK sweet pastry to 0.5cm thickness.
    • Line 10, 5-6cm tart cases with the sweet pastry.
    • Chill the pastry for an hour before baking.
    • Prior to baking line with greaseproof paper and add baking beans.
    • Cook for 15 min., then remove the baking beans and greaseproof paper.
    • Bake for a further 5 min. or until the pastry is golden brown.
    • Allow to cool.
  3. For the curd filling:

    • Drain the currants and allow to sit in a sieve until required.
    • Melt the MEADOWLAND Professional and allow to cool slightly.
    • Place the goats' curd and caster sugar into a suitable bowl and whisk together.
    • Whiskin the eggs and yolks until fully incorporated.
    • Then add in the zest of a lemon, rosewater and the melted MEADOWLAND Professional.
  4. To fill the tart:

    • Turn down the oven to 130°C.
    • Evenly distribute the PG Tips soaked currants into each pastry case.
    • Pour in the curd mix to the top of each pastry case.
    • Lightly grate the nutmeg over the top of each of the curd tarts.
    • Place the tarts in the oven and bake for 12-15 min. or until the curd is fully set.
    • Once set remove from the oven and allow to cool.