- 2 sheets pre-rolled butter puff pastry
- 250 grams cottage cheese
- ⅓ cup caster sugar
- ½ cup ground almonds
- 1 tablespoon plain flour
- 2 tablespoons melted butter
- finely grated zest 1 large lemon
- 3 egg yolks
- ⅓ cup lemon curd
- ¼ cup sliced almonds
- icing sugar
Preheat the oven to 190˚C.
Cut 4 x 12 cm circles from each sheet of pastry and line the tins. I cook 6 tarts then another batch with 2 tarts.
Stir all the remaining ingredients together in a bowl until well combined.
Place a teaspoon of lemon curd in each tart and top with ¼ cup of the filling and sprinkle with sliced almonds.
Bake for 20 minutes, turning the tray for even browning, until golden and puffed and the pastry is crisp. Cool for a few minutes then remove from the tins to a cooling rack. Repeat with the remaining pastry and filling. Cool the tarts completely.
To serve: Dust with icing sugar and serve the day of making. Makes 8