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   Maids of Honour

recipe image
These little tarts are of a type widespread in the past but now are rare. They resemble simple cheesecakes. The name was probably first used in the middle of the eighteenth century. It is possible that it derives from the close connections of the royal court with the former palace of Richmond in Surrey (in which town they appear first to have been made), or with the palace at Kew (now the Royal Botanic Gardens) purchased by Frederick, Prince of Wales and long the home of his son King George III.
Ingredients
600 ml Milk (1 pint)
Pinch Salt
1 Tablespoon Rennet
75 Gram Butter, softened (3 oz)
2 Eggs
1 Tablespoon Brandy
3 Tablespoon Nibbed almonds
2 Teaspoon Caster sugar
225 Gram Puff pastry (8 oz)
a few Currants, optional
Method
Makes 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 twelve 6cm (2 1/2 inch) 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.

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