Almond Cheese Cake (Almond Curd Tarts)

This historical Parsi recipe creates elegant almond curd tarts, reminiscent of traditional English Maids of Honour. A rich, custard-like filling made from fresh homemade cheese curds, ground almonds, and sherry is baked inside flaky puff pastry shells until golden. The result is a sophisticated dessert with a delightful textural contrast between the crisp pastry and the soft, aromatic center, perfect for high tea or special gatherings.

Ingredients

4 ounces Almonds (blanched and peeled) (Originally '0.25 ratal' (approx 1/4 lb). Weighs about 1 cup whole.)
4 ounces Granulated sugar (Originally '0.25 ratal' (approx 1/4 lb). Approx 1/2 cup + 1 tablespoon.)
4 ounces Unsalted butter (firm) (Originally '0.25 ratal' (approx 1/4 lb). Equal to 1 stick or 1/2 cup.)
1 cup Whole milk (Originally '0.25 seer'. Used to make fresh cheese curds.)
1/2 teaspoon Almond extract (Originally '5 bitter almonds'. Substituted with extract for safety.)
4 count Eggs (separated)
2 tablespoons Lemon juice (Originally 'juice of 2 lemons'. Used to curdle the milk.)
1 teaspoon Lemon zest (Finely chopped peel of 1 lemon.)
2 teaspoons Sherry or Brandy
1 package Puff pastry (Approx 1 lb. Originally 'puff paste as needed'.)
1/4 cup Raspberry jam (Optional, for lining the tart shells.)
2 tablespoons Powdered sugar (For dusting after baking.)

Instructions

1Pour the milk into a saucepan and place it on the stove. Bring it to a boil. Once it boils, add about 1 1/2 tablespoons of the lemon juice to curdle the milk. When the milk solids separate from the watery whey, pour the mixture into a clean cloth or cheesecloth. Tie it up and let all the water drain out completely to obtain fresh cheese curds (chenna).
2While the cheese is draining, ensure the almonds are blanched and peeled. Grind them into a fine powder or paste.
3Separate the egg yolks from the whites. Beat the yolks with a fork until they are thin and smooth. In a separate clean bowl, beat the egg whites until they form stiff peaks.
4In a large mixing bowl, combine the prepared cheese curds, ground almonds, sugar, and butter. Mix thoroughly until uniform. Add the beaten egg yolks, lemon zest, almond extract, and sherry (or brandy). Mix well until the batter is smooth and consistent. Finally, gently fold in the stiff egg whites until fully incorporated.
5Preheat your oven to 400°F (200°C). Lightly butter small tart tins or muffin cups. Roll out the puff pastry and cut circles to fit your tins. Line the tins with the pastry, trimming the edges neatly. Optional: Spread a small amount of raspberry jam at the bottom of each pastry shell.
6Pour the almond-cheese mixture into the prepared pastry shells. Bake in the preheated oven for 15 to 20 minutes, or until the pastry is puffed and golden and the filling is set. Remove from the oven and sift powdered sugar over the top while warm.