FEATURE RECIPE
Goat’s curd and mint tartlets

Goat’s curd and mint tartlets

Makes 8

Serves 8

Cooking Time Prep time 20 mins, cook 55 mins (plus resting)



300 gm   goat’s curd
2 tbsp   coarsely chopped mint
2   lemons, finely grated rind only
1   egg
110 gm   honey, plus extra to serve
30 gm   caster sugar
Aniseed pastry
200 gm   plain flour
120 gm   butter, chilled, coarsely chopped
60 gm   pure icing sugar
2 tsp   aniseed
1   egg yolk
2 tbsp   aniseed liqueur, such as Pernod


1 For aniseed pastry, process flour, butter, sugar and aniseed in a food processor until fine crumbs form. Whisk egg yolk and liqueur, add to flour mixture and process to combine. Turn onto a work surface, bring together with the heel of your hand, shape into a disc, cover in plastic wrap and refrigerate until firm (2-3 hours). Roll out onto a lightly floured work surface to 2mm thick, line six 6cm x 11.5cm fluted tart tins, trim edges and refrigerate until firm (30 minutes). Preheat oven to 180C, blind bake (see cook’s notes p202) for 12-15 minutes, remove weights and bake until just golden (7-8 minutes), then cool.
2 Process curd, mint and lemon rind in a food processor until smooth. Add egg, honey and sugar and process to combine, then divide among tartlet cases and bake until golden (25-30 minutes). Cool to room temperature and serve drizzled with honey.


RECIPE Emma Knowles and Lisa Featherby PHOTOGRAPHY Ben Dearnley STYLING Emma Knowles


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