| 1 | *note: shortcrust pastry made with 7-8 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 ?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. spoon the mixture into the pastry-lined tartlet tins and bake at 400°F (200 c) gas mark 6 for 30 minutes until puffed up and golden. |
| 9 | Serve as soon as cooled from cooking. |
