Guest guest Posted May 20, 2002 Report Share Posted May 20, 2002 I need help making these vegan. I hope to have a Knighthood Coming of Age Celebration for my 12 year old son this year (long story for another time) and these seem perfect except for the cottage cheese and egg. I believe the cottage cheese would be fine replaced with some form of tofu like the new Pete's ones (flavoured) but the egg has me stumped. Most of the replacer don't do what egg does in tarts. BL Richmond Maids of Honour Legend has it that the recipe for Maids of Honour tarts was locked away in an iron chest until rediscovered by King Henry Vlll who presented it to his wife's attendant Anne Boleyn. With her own hands she made the delicacy which so pleased the King that he named the cakes Maids of Honour as a compliment to the cook. The favourite tarts in Tudor times were, however, fruit and it was not until the seventeenth century that almond tarts began to appear in the cookery books and attain great popularity. These tarts either took the form of cheese cakes or were filled with ground almonds scented with rose water or later with orange flower water. R. Nay's second edition of The Accomplisht Cook, 1665, contains one of the earliest published recipes. Here is a modern version. Ingredients to make 16 cakes: 200g / 8 oz curd or cottage cheese - sieved 75g / 3oz castor sugar 50g / 2oz currants Grated rind of lemon 10g / 1/2 oz almonds - chopped & blanched 1 large egg - beaten 2 teaspoons brandy 10g / 1/2 oz butter - melted 200g / 8oz ready to use puff pastry or shortcrust pastry Mix all the ingredients together, except the pastry, until well combined. Roll out the pastry and cut into circles using a pastry cutter. Line 16 greased patty tins with the pastry. Half fill each one with the curd mixture. Bake at Gas mark 5 / 375F. / 190C. for 20 - 25 minutes until golden brown. --- | For the memory of the uncompromisingly righteous is a blessing, | | Proverbs 10:7a | --- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2002 Report Share Posted May 20, 2002 Brenda Lee, What a great sounding recipe! I loved the history too, and am most curious about the coming of age party you have planned! I think there is " hope " for this recipe as a vegan and gluten-free food! Here is my attempt at recipe conversion. . .and others are more than WELCOME to give theirs also. Richmond Maids of Honor (adapted to vegan and gluten-free) 8 oz. extra firm tofu, mashed 3 oz. fine sugar (or maple syrup and/or rice syrup) 2 oz. currants Grated rind of one lemon 1/2 oz. almonds, chopped and blanched 2 Tbsp. flax seed gel (recipe in archives) 1/4 - 1/2 tsp. brandy extract (water based) 1/2 oz. vegan margarine (Earth Balance or Smart Balance or vegetable oil) 1 recipe of gf cheesecake crust/can be made from gf commerical cookies or wafers OR 2 recipes of gf pie crust Mix all the ingredients toegether, except the pastry, until well combined. Prepare the pastry into 16 tart pans. Half fill each one with the curd mixture. Bake at 375 degrees for 20 - 25 minutes or until golden. ***Please note: there is a recipe in our archives for pecan pie that is terrific! If not here, check the archives of Christian-Vegan- Cooking. I have served it at family holiday dinners and the vegans all checked twice to make sure it was really vegan. . .and the non- vegans couldn't tell the difference either. It was so funny! Anyway, that recipe has a similar filling to this tart recipe. Check it out and see what similarities/differences exhist and use it to help in your conversion process. I also think that some chopped walnuts would be a delicious addition to this filling. Best wishes! Let us know how it turns out! LaDonna Quote Link to comment Share on other sites More sharing options...
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