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Yorkshire Curd Tart

Pastries - Sweet Open Pies
Yorkshire

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


Yorkshire Curd Tart
Image: http://www.bbcgoodfood.com


See: Cheese Cake or Curd Tart


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

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.



See:
Charminster Curd Tart
Cheese Cake or Curd Tart
Curd Tart
Sambocade
Spiced Curd Tarts
Yorkshire Curd Tart or Cheesecake




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