Curd Tarts

8oz Sweet shortcrust Pastry
8oz fresh curds (approx.)
2 1/2 fl. Oz Cream
2 eggs separated
2 oz caster sugar
vanilla essence
juice and grated rind of 1 lemon

Set oven to 350F or mark 4. grease about 16 small tins (like fairy cake tins) Roll out the pastry on a lightly floured surface. Cut out circles with a cutter and line the tins. rub the curds through a coarse sieve into a bowl and beat in the cream, egg yolks, sugar, a few drops of vanilla essence and the lemon juice and rind. Beat the egg whites stiffly and carefully fold into the mixture. Put a spoonful of mixture into each patty case and bake for 25 to 30 minutes until set and golden. Turn out on to a wire rack to cool. To make curds see Yorkshire Curd Tart.