Angelica Tartlets

• 2 ounces angelica home-candied
• 8 ounces pastry, shortcrust *
• 1 1/2 ounces butter
• 1 1/2 tablespoons honey
• 1/2 cup curd cheese
• 1 large egg yolks mixed with 1 teaspoon milk
• 1 teaspoon milk
• 1 large egg whites

1. *Note: Shortcrust pastry made with 7 to 8 oz flour will be about right for this recipe.
2. These tarts are irresistible when made with home-candied angelica, as dull as ditchwater when store-bought is used.
3. Chop the angelica into small pieces, cover with warm water to rinse off some of the sugar and set aside for a few minutes.
4. While the angelica soaks, line 18 x 2 1/2 inch tartlet tins with the shortcrust pastry and start preparing the filling.
5. Dice and barely melt the butter in a small saucepan.
6. Away from the heat, beat in the honey, then the curd cheese, then the egg yolk mixed with the milk.
7. Stir in the well drained angelica.
8. Whisk the egg white to snowy peaks and fold it in.
9. Spoon the mixture into the pastry-lined tartlet tins and bake at 400F (200C) gas mark 6 for 30 minutes until puffed up and golden.
10. Serve as soon as cooled from cooking.

homecandied, pastry, butter, honey, curd cheese, egg yolks, milk, egg whites

Taken from recipeland.com/recipe/v/angelica-tartlets-3592 (may not work)