Yorkshire Curd Tart Recipe
"Yorkshire Curd Tart is a specialty tart from the beautiful county of Yorkshire in Northern England. This variation of cheesecake is made with fresh curd as a way to use up left over fresh curd from the cheese making process. The Yorkshire Curd tart is also filled with currants, and egg and makes a delightful teatime treat or warm as a filling and delicious pudding. Fresh curds can be bought from a dairy but are becoming more difficult to get hold of, however, making your own is easy. To successfully make curds you will need to plan ahead as the best are achieved overnight...."
INGREDIENTS
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1.2 litres/2 pints full cream milk
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2 tbsp rennet
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4 oz/100g unsalted butter, softened
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2 oz/50g fine/caster sugar
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2 medium eggs, well beaten
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pinch of salt
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¼ tsp freshly grated nutmeg
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¼ tsp freshly grated nutmeg
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¼ tsp ground allspice
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1 rounded tbsp fresh white breadcrumbs
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2 oz/50g plump, seedless raisins
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2 oz/50g currants
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FOR THE PASTRY
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4 oz/125g all purpose/plain flour
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pinch of salt
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2oz/ 55g butter, cubed or an equal mix of butter and lard
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2 - 3 tbsp cold water
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