Yorkshire curd tart

Yield: 4 Servings

Measure Ingredient
8 ounces Curds; see directions
2 \N Eggs; beaten
4 ounces Caster sugar
2 ounces Currants
\N small Knob butter; melted
\N \N A little lemon rind; grated
1 pinch Nutmeg
8 ounces Shortcrust pastry

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

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