MAIDS OF HONOUR - OLD ENGLISH TUDOR CHEESECAKES
These are the forerunner of modern baked cheesecakes, and this recipe originates from one of the first documented versions of this recipe. Curd cheese was very popular as an ingredient for desserts many hundreds of years ago, and these delightful little tarts have a Royal lineage; the story is that whilst Henry VIII was strolling in the gardens of Hampton Court Palace, he came across a group of ladies in waiting (to his queen, Catherine of Aragon), one of whom was Anne Boleyn - whom subsequently became his second wife; they offered him some of these tarts and he enjoyed them so much, that he named them after the Maids of Honour. I always make these for afternoon tea - they are delightfully light and fragranced with delicate orange flower water or rose water. Use any dried fruits that you have available - I find a mixture of seedless raisins and chopped candied peel works very well.
Provided by French Tart
Categories Tarts
Time 30m
Yield 12 Maids of Honour Tarts, 6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 220C/450F/gas7 and lightly grease a 12 hole bun or muffin tin.
- 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.
- Line the bun tray with the pastry rounds and chill them whilst making the filling.
- 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.
- Mix well and then add the mixed dried fruit, mixing again well.
- 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.
- Allow them to cool a little and then carefully remove them and place them on a wire rack to cool completely.
- Arrange them on an attractive cake platter and sprinkle with icing sugar to serve.
Nutrition Facts : Calories 369.8, Fat 23.6, SaturatedFat 5.3, Cholesterol 73.8, Sodium 125.7, Carbohydrate 33.6, Fiber 2.7, Sugar 9.1, Protein 7.9
PRUE LEITH'S MAIDS OF HONOUR
Puff-pastry tartlets filled with sweetened curd cheese are said to have been a favourite of Henry VIII - who enjoyed them served at tea time in Hampton Court Palace. We think he would have been particularly fond of these versions made by Prue.
Categories Pastry
Yield Serves 12
Number Of Ingredients 17
Steps:
- For the curd cheese, pour the milk into a large pan and add the salt. Bring to a very gentle boil over a medium heat, stirring occasionally. Remove the pan from the heat and stir in the vinegar. Leave to stand without stirring for 5 minutes, until the curds separate from the whey.
- Pour the mixture into the prepared sieve and leave to drain into the bowl for at least 30 minutes, until cool. Tip the curd cheese into a separate bowl. You should have just over 200g of curd cheese.
- For the rough puff pastry, mix the flour and salt together in a bowl. Rub in the chilled butter until the mixture resembles fine breadcrumbs. Gradually add 5-7 tablespoons of water to form a dough.
- On a lightly floured surface, roll out the dough to a rectangle measuring 30 x 12cm. Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if you were folding a letter. Rotate the dough through 90 degrees and roll it again into a 30 x 12cm rectangle.
- Grate the remaining frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if you were folding a letter. Rotate the dough through 90 degrees. Wrap the dough in clingfilm and leave to rest in the fridge for 20 minutes.
- Repeat the rolling and folding of the pastry twice more, each time wrapping in cling film and leaving to rest in the fridge for 20 minutes.
- For the lemon curd, put the lemon zest and juice and the sugar and butter in a bowl over a pan of simmering water. Stir occasionally until the butter has melted, then whisk in the beaten egg. Gently whisk the mixture over the heat for about 10 minutes, until thickened like custard. Pour the cooked curd through a sieve into a clean bowl to remove the zest, then leave to cool and set.
- Heat the oven to 220°C/200°C fan/425°F/Gas 7. Roll out the chilled pastry on a lightly floured surface to about 3mm thick and, using a 10cm round cutter, cut out 12 rounds. Use these to line the 12-hole muffin tray, then line each with a square of baking paper. Fill with baking beans and bake for 20 minutes, then remove the paper and beans and set aside.
- For the filling, reduce the oven temperature to 180°C/160°C fan/350°F/Gas 4. Place the curd cheese, lemon zest, sugar, flour and eggs into a bowl and whisk together until smooth.
- Place 1 teaspoon of lemon curd into the base of each pastry case, then pour the filling into the cases until they are full, but not overflowing. Bake for 10-12 minutes, until set, then transfer the tray to a wire rack and allow the tarts to cool.
- Hold the stencil over a tart and dust with icing sugar to create a rose motif. Repeat for the remaining tarts.
MAIDS OF HONOUR TARTS
These traditional English tarts are made from puff pastry filled with almond-flavoured curd cheese, and are said to date from the time of King Henry VIII. They are quick as anything to prepare. Equipment: You will need a 12-hole non-stick patty tin and a 9cm/3½in biscuit cutter.
Provided by BBC Food
Categories Desserts
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4.
- Roll the pastry out slightly thinner than a one pound coin, then stamp out twelve 9cm/3½in rounds and use to line a 12-hole non-stick patty tin. Place the tray of pastry discs in the fridge while you make the filling.
- Cream together the butter and sugar in a bowl until pale and fluffy. Beat in the egg, flour, ground almonds, nutmeg (or ground mace) and lemon zest. Stir in the curd cheese, being careful not to overwork the mixture as it can split.
- Spoon the mixture into the tart cases and bake for 25 minutes, or until risen and lightly browned on top. Transfer to a wire rack and leave to cool completely before serving.
MAIDS OF HONOR TARTS I
These individual tarts have a raspberry surprise in the bottom. Vanilla extract may be substituted for the almond extract.
Provided by Karen
Categories Desserts Pies Tarts Fruit Tart Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Move oven rack to bottom position and preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 2-inch tart tins.
- Roll out pastry and cut 12 3-inch circles. Fit one pastry circle into each tart tin. Spread one teaspoon of raspberry jam into the bottom of each tart shell.
- In a medium mixing bowl, cream together softened butter or margarine and white sugar until light and fluffy. Mix in egg. Add flour, baking powder, and almond extract and mix until all ingredients are thoroughly combined. Pour 1 tablespoon of batter into each tart shell.
- Bake in preheated oven for 20 minutes, until risen and firm. Dust tarts with confectioners' sugar.
Nutrition Facts : Calories 246.2 calories, Carbohydrate 26.9 g, Cholesterol 25.7 mg, Fat 14.3 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 5 g, Sodium 199.2 mg, Sugar 8.9 g
MAID OF HONOUR CAKES
Steps:
- In a saucepan, over medium heat, combine the milk and bread crumbs. Bring to a boil, remove from the heat, and let stand for 10 minutes. In a mixing bowl, combine the bread mixture, butter, almonds, sugar, eggs, and zest. Mix well.
- Preheat the oven to 350 degrees F.
- Fill each pastry shell with a tablespoon of the filling. Place on a baking sheet and bake until golden, about 12 to 15 minutes. Remove from the oven and cool completely. Garnish with powdered sugar and serve.
MAIDS OF HONOUR - TRADITIONAL ENGLISH CUSTARD CHEESECAKE TARTS
These old fashioned English tea tarts are somewhere between cheesecake and custard, and are similar to those served at the Maids of Honour tea rooms in Richmond, Surrey, England (the official recipe is a closely guarded secret) since the early 18th century. I prefer a shortcrust pastry shell, but you may use a puff pastry if you prefer---9 ounces of packaged puff pastry should be sufficient for the job. Recipe is slightly adapted from one found in a Nigella Lawson cookbook.
Provided by BecR2400
Categories Cheesecake
Time 1h
Yield 24 Maids of Honour, 24 serving(s)
Number Of Ingredients 18
Steps:
- Pre-heat the oven to 425F degrees.
- In a mixing bowl, stir together the flour with the diced butter and the scant teaspoonfuls of shortening. Cover and place the bowl into the freezer for 10 to 15 minutes.
- Meanwhile, in another bowl, place the eggs, lemon juice, rosewater or orange-flower water, and a pinch of salt and put in the refrigerator. Using a food processor (or by hand, but this will take some elbow grease), blend the fats and flour until the pastry just begins to come together, yet still is a little coarse and crumbly. Take care not to over-blend, as this process goes quickly, so watch carefully. Gradually feed the liquids in through the feeder spout until the pastry is almost coming together. Scoop it out onto a flour-dusted work surface and knead a few times with your hands, then form into two discs, wrap each disc in cling wrap, and chill in the refrigerator for 30 minutes before rolling out.
- While pastry is chilling, make the filling. Cut lengthwise down the vanilla bean with the tip of a sharp knife. Place the vanilla bean with the cream into a saucepan, and heat to just under the boiling point over a medium heat. Do not boil or it will curdle. Off the heat and remove the bean, scraping some of the seeds into the cream. Now add the butter, sugar, ground almonds, egg, lemon zest and juice, and the rosewater or orange-flower water, stirring well to combine. Let stand for about 10 minutes.
- Roll out half the pastry, cut out 12 rounds with a 3-inch round cutter, and place into a 12-hole tart or muffin pan, pressing down with your fingers so they're well lined. Spoon half the filling into the pastry cases (remembering you'll have a second batch to do). Leave a good inch below the rim, as the custard will rise up as it bakes. Dust lightly with some fresh nutmeg and transfer carefully to the pre-heated oven and bake for 15-20 minutes until the custard's golden and puffy.
- Let the tarts sit in the pan for a few minutes before standing, unmolded, on a wire rack to cool. Dust tops with icing sugar.
- When the pan is cool, repeat with the remaining ingredients.
- Leave the tarts to cool a little before serving (arrange them on a pretty serving plate or silver platter), but they are best eaten still slightly warm.
Nutrition Facts : Calories 141.9, Fat 10.7, SaturatedFat 5.2, Cholesterol 46, Sodium 18, Carbohydrate 9.5, Fiber 0.4, Sugar 1.2, Protein 2.2
TRADITIONAL ENGLISH CUSTARD (CREME ANGLAIS)
This recipe is really simple and makes fantastic creamy custard to go with your favourite dessert. If put in an ice cream maker, this also becomes lovely vanilla ice cream. Alternatively, refrigerate then sprinkle on caster sugar and blast with a blow torch just before serving to make a crisp-topped creme brulee. When choosing a vanilla pod, make sure you choose the plumpest ones available. It should be pliable, not brittle.
Provided by Snowbunny Andorra
Categories Dessert
Time 9m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put the cream and the sugar in a pan.
- Slice the vanilla pod lengthways with a very sharp knife. Scrape out the seeds (they are dust-like black specks) and put these in the pan. Roughly chop the seed pod into inch-long chunks and put in the pan, too.
- Bring to the boil, then simmer for five minutes.
- Meanwhile, put the egg yolks in a bowl and whisk slightly to break up.
- When the cream is ready, bring back to the boil briefly then quickly pour over the eggs, whisking as you do it. It is very important to keep whisking at this stage, otherwise the eggs will cook before mixing with the cream. Continue to whisk until the mixture starts to thicken, indicating that the eggs are cooked.
- If this should not happen (sometimes it doesn't if my kitchen is too cold), then place back on the heat and cook very gently, stirring all the time, until it thickens.
- Strain through a fine sieve to remove the bits of vanilla pod (you will still see the flecks of vanilla seeds in the mixture) and serve.
Nutrition Facts : Calories 622.8, Fat 54.3, SaturatedFat 31.9, Cholesterol 505.1, Sodium 61.3, Carbohydrate 29.5, Sugar 25.3, Protein 6.9
More about "maids of honour traditional english custard cheesecake tarts food"
MAIDS OF HONOUR | CHEESECAKE RECIPES | SBS FOOD
From sbs.com.au
Cuisine BritishCategory DessertServings 18
RICHMOND MAIDS OF HONOUR RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
MAIDS OF HONOUR TARTS RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
10 BEST MAID OF HONOR TARTS RECIPES | YUMMLY
From yummly.com
MAIDS OF HONOUR - TRADITIONAL ENGLISH TARTS - DELIGHTFUL …
From delightfulrepast.com
MAIDS OF HONOUR TART - WIKIPEDIA
From en.wikipedia.org
RICHMOND MAIDS OF HONOUR | RECIPES | DELIA ONLINE
From deliaonline.com
MAIDS OF HONOUR - TRADITIONAL ENGLISH TARTS | TEA TIME FOOD, COFFEE ...
From pinterest.ca
MAIDS OF HONOUR RECIPE BY EASY.MEALS | IFOOD.TV
From ifood.tv
MAIDS OF HONOUR TARTS - DOWNTON ABBEY COOKS | GILDED AGE COOKS
From downtonabbeycooks.com
MAIDS OF HONOUR - TRADITIONAL ENGLISH TARTS | AFTERNOON TEA RECIPES ...
From pinterest.ca
DESSERTS - MAID OF HONOUR TARTS RECIPE JAMIE OLIVER
From recipehomemade.com
MAIDS OF HONOUR RECIPE: HOW TO MAKE MAIDS OF HONOUR TART
From express.co.uk
ORIGINAL MAID OF HONOUR - WOLF HALL - HENRY VIII - GOOD …
From goodhousekeeping.com
MAIDS OF HONOUR, AN OLD ENGLISH RECIPE. - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love