Maids of Honour
Line two deep-hole bun tin trays (each hole approximately 6.5cm wide/2cm deep) with the pastry rounds. Chill while making the filling.
Place the curd cheese, eggs, sugar, cream, brandy or flower water and almonds in a mixing bowl and beat well together with a whisk. Mix in the raisins and then spoon into the pastry cases.
Bake the tarts for 15–20 minutes until well risen, golden brown and feel firm to the touch. Allow the maids of honour to cool a little and then carefully remove them onto a wire rack to cool completely. Sift with icing or caster sugar and serve.