Yorkshire curd tart
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Curds; see directions |
| 2 | Eggs; beaten | |
| 4 | ounces | Caster sugar |
| 2 | ounces | Currants |
| small | Knob butter; melted | |
| A little lemon rind; grated | ||
| 1 | pinch | Nutmeg |
| 8 | ounces | Shortcrust pastry |
Directions
To make curds: heat a pint of milk until almost boiling; then add a tablespoon of lemon juice. Remove from heat and stir until it curdles. If thick curds have not formed, leave overnight in a warm place, covered.
Strain off whey through muslin. Mix curds with dried fruit and flavouring. Beat eggs in with butter and sugar, add curds. Line a pie dish with the pastry and put in the curd mixture. bake in a moderate oven for 20 minutes or until set.
NOTES : These tarts were traditionally served at Whitsuntide.
Recipe by: Very old family recipe Posted to TNT Recipes Digest by Helen <helen@...> on May 6, 1998