Goat’s Curd Tartlets with Apple and Frisée Salad

Ingredients

• 50 gm butter, coarsely chopped
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 60 ml Madeira
• 180 gm goat’s curd
• 250 ml pouring cream (1 cup)
• 3 eggs, lightly whisked
• 2 tbsp coarsely chopped flat-leaf parsley
• Pâte brisée
• 350 gm plain flour, sieved (21/3 cups)
• 250 gm unsalted butter, diced and frozen
• 3 egg yolks
• Apple and frisée salad
• 70 ml extra-virgin olive oil
• 2 tbsp walnut oil
• 30 ml sherry vinegar
• 2 cups frisée (loosely packed)
• 1 Granny Smith apple, cut into julienne
• 25 gm walnuts (¼ cup)