Yorkshire Curd Tart Recipes
YORKSHIRE CURD TART
Part of Good Food's British treasures series, this traditional tart makes a wonderful teatime treat
Provided by Gerard Baker
Categories Afternoon tea, Dessert
Time 1h25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 466 calories, Fat 30 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.62 milligram of sodium
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- Rub the butter and flour together with your fingertips until you have a fine breadcrumb consistency. For the very best results, use a food processor.
- Take the raw pastry tart out for the fridge and carefully prick the base of the pastry dough with a fork. Taking care not to pierce the bottom. Line the pastry case with scrunched up baking parchment, or oven safe Industrial Cling Film. DO NOT USE ordinary cling film from the supermarket which will melt.
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- Bring milk to the simmer in a large saucepan over medium heat, add lemon juice, reduce heat to low and stir slowly until curds start to form (1-2 minutes). Remove from heat, set aside to cool, carefully spoon curds into a muslin-lined sieve placed over a large bowl and refrigerate until whey drains (overnight; discard whey).
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