The Casa Rosada medieval breakfast table featuring maid of honour tartlets
Maid of honour tartlets
makes 6x 8cm tartlets
225g (8oz) sweet shortcrust pastry
1/2 teaspoon cinnamon for rolling out the pastry
2 egg yolks lightly beaten
225g(8oz) Portuguese requeijao or ricotta cheese
115g(4oz) unsalted butter,softened
2 tablespoons brandy
good pinch of Flor de sal
2 tablespoons caster sugar
1/2 teaspoon freshly grated nutmeg
175g (6oz9 ground almonds
finely grated zest and juice of 1 lemon
8 sliced or flaked almonds,cinnamon and icing sugar to decorate
Roll the pastry out on a lightly floured surface sprinkled with the cinnamon and use to line 6 8cm tartlet tins.Prick the base of each tartlet and place in the fridge,while you make the filling.The tart shells do not need to be blind baked.Pre-heat the oven to 200C/400F/gas 6.Place a baking sheet in the oven so it is hot and at the correct oven temperature when the tartlets arrive.
Put the cheese into a mixing bowl,add the butter,remaining egg yolks and brandy.beat until pale and well mixed.Stir in the salt,sugar,numeg,ground almonds,lemon zest and juice,mixing well.
Fill the tartlet cases with the cheeese mixture and smooth over the surface,before adding a sliced or flaked almond to each tartlet as decoration.Put the filled tartlet cases onto the hot baking sheet and bake in the oven for 20-25 minutes or until risen and golden brown.sprinkle with the icing sugar and cinnamon.