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Hampton Court Tart

ingredients

serves 6 - 8
212 g (7 oz) packet frozen puff pastry, thawed
1/2 stick (4 Tbsp) 2 oz (50 g) butter
8 oz (225 g) cottage cheese
2 oz (50 g) ground rice
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
2 oz (50 g) sultanas (golden raisins)
grated rind and juice of 1 large lemon
2/3 cup (150 ml) 1/4 pt fresh single cream
2 eggs, separated

method

1. Roll out the pastry and use it to line a 20.5 cm (8 inch) flan dish or tin placed on a baking sheet. Prick the base with a fork.

2. Melt the butter in a large saucepan. Remove pan from heat and cool a little, then add the cottage cheese, ground rice, sugar, sultanas, lemon rind and juice, fresh single cream and egg yolks. Stir together.

3. Whisk the egg whites until stiff and gently fold them into the mixture in the pan.

4. Turn the mixture into the pastry case, bake in the oven at 190°C (375°F) mark 5 for about 40 minutes, until the top is golden brown and the pastry cooked. Serve hot or cold.

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