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Yorkshire Curd Tart

Pastries - Sweet Open Pies

Shortcrust pastry base filled with drained curds mixed with egg, sugar, butter, lemon, currants and sweet spices. Baked

Yorkshire Curd Tart

See: Cheese Cake or Curd Tart

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Yorkshire Curd Tart

7 oz shortcrust pastry
2 oz butter, plus extra for greasing
4 oz soft brown sugar
2 medium eggs
3 fl oz milk
12 oz curd cheese
1 lemon, zest only
2 teaspoon nutmeg
3 oz currants

Pre-heat oven to 190 °C / 375 °F / Gas 5.
Roll out the pastry and use to line a greased 20 cm (8 inch pie or flan case.
With the exception of the currants, place all the remaining ingredients together in a bowl. Using a hand or electric whisk, mix until smooth. Add the currants and stir.
Pour in to the pastry case and bake for 30-35 minutes. The filling may puff up during cooking. As the tart cools it will flatten out. Serve warm or cold.

Charminster Curd Tart
Cheese Cake or Curd Tart
Curd Tart
Spiced Curd Tarts
Yorkshire Curd Tart or Cheesecake

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