Name: Goat’s curd and mint tartlets
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8
Ingredients: 300 gm goat’s curd; 2 tbsp coarsely chopped mint; 2 lemons, finely grated rind only; 1 egg; 110 gm honey, plus extra to serve; 30 gm caster sugar; Aniseed pastry; 200 gm plain flour; 120 gm butter, chilled, coarsely chopped; 60 gm pure icing sugar; 2 tsp aniseed; 1 egg yolk; 2 tbsp aniseed liqueur, such as Pernod

Goat’s curd and mint tartlets

Australian Gourmet Traveller Spanish dessert recipe for goat’s curd and mint tartlets.

Serves 8

Prep

20M

Cook

55M

Total

1H 15M

Makes 8

Ingredients

300 gm goat’s curd

2 tbsp coarsely chopped mint

2 lemons, finely grated rind only

1 egg

110 gm honey, plus extra to serve

30 gm caster sugar

Aniseed pastry

200 gm plain flour

120 gm butter, chilled, coarsely chopped

60 gm pure icing sugar

2 tsp aniseed

1 egg yolk

2 tbsp aniseed liqueur, such as Pernod

Method

Main

1.For aniseed pastry, process flour, butter, sugar and aniseed in a food processor until fine crumbs form. Whisk egg yolk and liqueur, add to flour mixture and process to combine. Turn onto a work surface, bring together with the heel of your hand, shape into a disc, cover in plastic wrap and refrigerate until firm (2-3 hours). Roll out onto a lightly floured work surface to 2mm thick, line six 6cm x 11.5cm fluted tart tins, trim edges and refrigerate until firm (30 minutes). Preheat oven to 180C, blind bake (see cook’s notes p202) for 12-15 minutes, remove weights and bake until just golden (7-8 minutes), then cool.

2.Process curd, mint and lemon rind in a food processor until smooth. Add egg, honey and sugar and process to combine, then divide among tartlet cases and bake until golden (25-30 minutes). Cool to room temperature and serve drizzled with honey.

Styling by Lisa Featherby

Styling by Emma Knowles