- 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
- 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
- 1For 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.
- 2Process 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.