Makes 10
These are cheesecakes without cheese moist, lemony curd tarts, made lighter, and given, it's true, a faintly cheesy flavour by the potato.
225 ml (8 oz) old potatoes
375 g (13oz) shortcrust pastry
110 g (4 oz) butter
2 eggs
110 g (4 oz) caster sugar
15 g (12 oz) 2 level tbsp self raising flour
juice and rind of 1 lemon
110 g (4 oz) currants
1. Peel the potatoes, then boil and sieve them.
2. Roll out the pastry, not too thinly, and use it to line muffin tins. Leave to rest in the fridge.
3. Cream the butter, then mix in the lightly beaten eggs.
4. Add the cooled potato, sugar, flour, lemon juice and rind and mix well, ideally with an electric hand whisk.
5. Gently stir in the currants so as to keep them whole.
6. Fill the muffin tins with the runny and rather curdled looking mixture.
7. Bake for 30 minutes at Gas 4 (180C) 350F until a pale golden colour.
8. Eat while still just warm, or at room temperature.
