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Welsh Curd Tarts Recipe
|Piecrust mix||11 Ounce|
|Butter/Regular margarine||4 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon peel||1 Tablespoon, finely grated|
|Brandy||1 1⁄2 Teaspoon|
|Pot style cottage cheese||12 Ounce|
|Light cream||1 Tablespoon|
|Dried currants||1⁄4 Cup (4 tbs)|
Calories 395 Calories from Fat 90
% Daily Value*
Total Fat 11 g17.7%
Saturated Fat 6.9 g34.3%
Trans Fat 0 g
Cholesterol 91 mg30.3%
Sodium 477 mg19.9%
Total Carbohydrates 61 g20.3%
Dietary Fiber 2.5 g10%
Sugars 22.9 g
Protein 14 g28.9%
Vitamin A 7.4% Vitamin C 5.8%
Calcium 5.2% Iron 39%
*Based on a 2000 Calorie diet
1. Prepare piecrust mix as package label directs and divide in half.
2. On lightly floured surface or pastry cloth, roll out half of pastry to 1/8-inch thickness.
3. With 3-1/2-inch round cutter, cut out 8 circles.
4. Fit each circle into a 3-inch fluted tart pan and repeat with other half of pastry.
5. Preheat oven to 450F.
6. In medium bowl with electric mixer and beat butter until soft.
7. Beat in sugar until light and fluffy.
8. Add egg yolks, lemon peel, brandy and salt and beat until light.
9. Add cottage cheese, cream and currants and beat at low speed until mixture is almost smooth.
10. Spoon about 2 tablespoons cheese mixture into each pastry-lined pan and place all on a cookie sheet.
11. Bake for 10minutes reduce heat to 375F and bake 15 to 20 minutes longer until filling is firm and lightly golden.
12. Set pans on wire rack and let tarts cool completely.
13. Carefully loosen around edges and remove from pans.
14. Serve the tarts with garnish as desired.