Yorkshire Curd Tart

Ingredients

Pastry

  • 250g Plain flour
  • Pinch of salt
  • 125g butter/dripping/lard
  • Water

Filling

  • 90g of butter
  • 60g caster sugar
  • 2 eggs (beaten)
  • 90g currants
  • 30g ground almonds
  • 250g cured cheese
  • Nutmeg to taste
  • Milk to moisten

 

Method

 

  • Sieve the flour, rub in the fat and add enough cold water to make a paste, then leave for 30 mins.
  • Roll out and line a 9 inch flan ring 
  • Cream the butter and sugar together
  •  Add eggs, currants and almonds and combine cured cheese make light mixture with a little milk to create a dropping consistency
  • Add nutmeg and fill pastry case with the mixture
  • Bake 200 degrees 20-30 mins  

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