Special small tartlets, originally made by a firm in Richmond near London, but which have acquired a world-class reputation. There is really no standard mixture for the ‘filling’, but confectioners agree that it ought to be ‘curd’, which can be prepared in bulk.
This curd consists of sugar, almonds, egg and a little zest of lemon, whisked together, and ‘set’ or coagulated by having poured into it a quantity of hot clarified butter. As a means of cheapening, the curd may have a small quantity of cake crumbs mixed with it. Small patty pans are lined with puff paste cuttings, then filled with the prepared curd, and baked in a very moderately heated oven.
From The Baker’s ABC by John Kirkland, formerly Head Teacher of National School of Baking, published 1927 by Gresham
Fancy trying your hand at these? Behold a recipe (and do let us know how the mashed potato works out: