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Maids of honour
- Makes
Twelve
- Difficulty
Easy
Published 1978
The recipe for these delicious little custardy tarts made with a sort of junket filling was a carefully guarded secret of the court kitchens from Anne Boleyn’s day to George IPs reign. Philip Harben gave the secret to the world at the Festival of Britain in 1951 and here is an adaptation of his recipe.
Ingredients
100 g 4 oz 850 ml
Method
Roll out the pastry fairly thin and use it to line a deep tartlet tin, which you have first wetted slightly to prevent the pastry from sticking to it. Prick with a fork.
Heat the oven to 200°C, 400°F, Gas Mark 6. Warm the milk to blood heat, add the rennet. Allow to set, which should take 10-15 minutes, then turn into a sieve and allow to drip, for 20 minutes. When you are left with a y
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