Yorkshire Curd Tart

Name: Yorkshire Curd Tart
Total time: 1800 s
Yield: 6 servings
Cuisine: British
Ingredients: 8 oz curds; 4 oz sugar; grated nutmeg; 1-2 eggs, well beaten; 2 oz currants; 8 oz shortcrust pastry

Jenna Fowler @jennafowler

This delicious tart is the forerunner of the modern baked cheesecake. It uses fresh curds rather than curd or cottage cheese. You could use unsieved cottage cheese, but it's not the same. If you're outside Yorkshire you'll need to make your own curds using Epsom Salts or rennet.

Jenna Fowler @jennafowler

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Ingredients

20 - 30 minutes

6 servings

8 ozcurds
4 ozsugar
grated nutmeg
1-2eggs, well beaten
2 ozcurrants
8 ozshortcrust pastry

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Steps

20 - 30 minutes

1

Line a 7 inch pie plate with the pastry.
Mix together curds, sugar, currants and eggs.
Pour into the lined pie plate.
Sprinkle with freshly-grated nutmeg.
Baking time:
20 minutes in a moderately hot oven (Gas Mark 4, 180°C) or until golden brown.
2

To make the curds you need 2 pints of Gold Top Jersey milk, preferably not “Homogonised” or stirred up so the cream still sits on top of the bottle and some common or garden Epsom Salts.
3

Give the Milk a good shake before pouring into your pan (or the cream sticks to the neck of the bottle) and gently heat 'til just off boiling. Stir through a heaped teaspoon of Epsom Salts and watch the curds and whey separate like magic.
4

Strain the curds (I use a slotted to spoon to lift the most of the curds out of the whey) through a nylon sieve. Flush through with cold water and leave to drain and cool.
5

If you're making your curds with rennet, then follow the instructions on the bottle.