600 ml milk
pinch salt
1 tablespoon rennet
75 g butter; softened
2 eggs
1 tablespoon brandy
3 tablespoons nibbed almonds
2 teaspoons caster sugar
225 g puff pastry (see below)
few currants; optional
Yield: 12 tarts
Warm the milk until it feels just warm to a finger, add the salt and rennet and leave to set; when firm put into a piece of fine muslin, secure with a piece of string and hang it up over a bowl. Allow to drain overnight. The next day rub the curds and butter through a sieve. Whisk the eggs and brandy together and add to the curds, with the almonds and sugar. Line about 12 6cm deep patty tins with thinly rolled pastry, press it into the bases. Half fill with the curd mixture and if you wish sprinkle with currants over the top. Bake in a hot oven at 220 C / 425 F / Gas 7 for 15-20 minutes. Turn out to cool on a wire rack.