Search

Home > Recipe for the day > Yorkshire Curd Tart
Podcast: Recipe for the day
Episode:

Yorkshire Curd Tart
Category: Arts
Duration:
Publish Date: 2017-11-29 09:29:03
Description: If you have enjoyed this podcast please consider buying us a cup of coffee: http://ko-fi.com/kitchennewbie Another of my all time favourites from my college days. There are several good recipes for curd tarts but this is the easiest and my favourite. Make your own curds as it doesn’t taste as good made with shop bought cottage cheese. Easy curds for your tart. This makes more curd than you need, but you can eat the other as cottage cheese and mix in some chopped chives, smoked salmon or use it in a cheese cake. You will need: 1 litre whole milk 2 tablespoons lemon juice A large pan A piece of muslin or cheese cloth A small sieve or colander Another pan or large bowl to catch the whey METHOD 1. Heat the milk in a pan until almost boiling then remove from the heat. 2. Stir in the lemon juice and return to a low heat for 2-3 minutes. 3. Place the muslin or cheesecloth over the colander or sieve in a bowl or pan. Pour the curds and whey through the cloth, catching all the curds. Don’t be tempted to squeeze the curds, let it drip naturally. 4. Hang up on a hook or tie onto a tap over the bowl or pan and allow to go completely cold. Once cold most of the whey will have drained away. 5. Transfer the curd to a clean bowl and cut into them. 6. Strain away any more whey and the curds are ready to use in your recipe. Any unused curd will keep in a covered container for 3-4 days especially if you add a little salt. To make the tart: INGREDIENTS 200g shortcrust pastry 250g curds 60g currants 60g soft brown sugar 2 tablespoons double cream 2 eggs, beaten well Grated zest of half a lemon and 1 tablespoon juice A pinch grated nutmeg METHOD 1. Preheat the oven to 200C/gas mark 6 and grease a 20cm diameter pie or flan dish. 2. Line the prepared dish with the pastry and bake blind for 15 minutes until set. Turn the oven down to 180C/gas mark 4. 3. Place the curds in a mixing bowl with the fruit and stir. 4. Stir in the cream and sugar. 5. Beat in the eggs, lemon zest and juice. 6. Spoon the curd mixture into the pastry shell and sprinkle with a little nutmeg. 7. Bake for about 20 minutes until set and golden on the top. Best eaten cold.
Total Play: 0

Some more Podcasts by Paul Peacock

80+ Episodes
An Hour in t .. 30+     5