Yorkshire Curd Tart Recipes

YORKSHIRE CURD TART

Steps:

• Make the curd the night before. Heat the milk in a large pan. As it comes to a gentle simmer, add the lemon juice. Turn the heat to low and gently stir while the curds form. Do not stir too quickly or you will break up the curds. Once the mixture resembles watery liquid with creamy lumps in it, remove the pan from the heat and allow the curds to cool in the whey. Drain the curds overnight through a clean tea towel and save the whey for making scones, as you would buttermilk.
• To make the pastry, blend the flour, baking powder, butter, sugar and a pinch of salt in a food processor until the butter is almost all combined - leave a few small lumps of butter to lighten the dough. Tip the dry mix onto a work surface and make a well in the centre. Add a little cold water to make a smooth, but not sticky dough. As soon as the mixture comes together, knead very lightly, wrap in cling film and chill for at least 20 mins. Can be made up to 2 days ahead and chilled.
• To finish the filling, beat the butter and sugar until soft, then add the egg, a little bit at a time. Add the curds to the mixture and lightly whisk to break up any large lumps. Once blended, add the currants.
• Heat oven to 180C/160C fan/gas 4. Roll out the pastry to line a greased 20cm shallow pie dish or tart tin. Spread over the curd mix and bake for 35-40 mins until browned and the pastry is cooked. Leave to cool, then cut into slices and serve on its own or with a drizzle of cream.

YORKSHIRE CURD TART

Steps:

• For crust, in a mixing bowl stir together flour and the 3 tablespoons sugar; cut in the 1/4 cup butter till crumbly.
• Beat egg yolk with water.
• Drizzle over flour mixture.
• Toss with fork to mix.
• On lightly floured surface, roll pastry to a 12 inch circle; fit into a 9 inch pie plate.
• Trim and flute edges.
• Bake in a 400 degree oven for 10 minutes or till light brown. (hint - place another plate inside crust and bake for 10 minutes, this will avoid shrinkage).
• Meanwhile, for filling, combine ricotta cheese or cottage cheese, the 3/4 cup sugar, melted butter, beaten eggs, and pumpkin pie spice.
• Mix well.
• Stir in currants or raisins.
• Pour into prepared crust.
• Cover edge of pie with foil; bake in 375 degree oven for 20 minutes. Remove foil.
• Continue baking for 15 to 20 minutes more or till filling is set.
• Cool.