One tale is Henry VIII named these tarts after his wives’ ladies in waiting, but what-ever the story, these are very moreish little numbers. I use a six hole muffin tin that are 9cm wide, if you use a standard sized tin that is 7cm wide you will get 12 tarts and will need 3 sheets of pastry.
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
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