1. Pre-heat oven to 220C/450F/gas7 and lightly grease a 12 hole bun or muffin tin. 2. Roll out the pastry and stamp out 12 fluted rounds - try to make sure that they are at least 1/4" bigger than needed, as the puff pastry shrinks during baking. 3. Line the bun tray with the pastry rounds and chill them whilst making the filling. 4. Place the curd cheese or cottage cheese into a large mixing bowl and add the beaten eggs, cream, sugar, orange flower water or rose water and almonds. 5. Mix well and then add the mixed dried fruit, mixing again well. 6. Spoon the filling into the pastry cases and bake the tarts for 15-20 minutes or until well-risen, golden brown & firm to the touch. 7. Allow them to cool a little and then carefully remove them and place them on a wire rack to cool completely. 8. Arrange them on an attractive cake platter and sprinkle with icing sugar to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
