Yorkshire Curd Tart Filling
100g caster sugar
100g unsalted butter
200g curds
2 eggs, free-range
100g currants
10g nutmeg, freshly grounded
5g cinnamon (optional)
Rosewater (optional) but cut back on the spices
1 lemon zest, save the juice for the curd recipe
Method
Cream the butter and sugar together until light and fluffy
Add the eggs slowly to prevent curdling
Stir in the currants, spices, lemon zest to just combine
Gently distribute the curds into the mixture
Curd recipe - best made the day before
750ml full fat milk, preferably Guernsey
30ml juice of one lemon
Place the milk into a large pan and bring to the boil on a gentle heat stirring continuously
Switch off, stir the lemon juice in gently until the curd forms and separate
Leave on the hob to cool, then strain the curd from the whey through a sieve or fine muslin until dry
Store in the fridge to firm up till ready to use
Leftover whey can be used to make fantastic scones or soda breads
Shortcrust pastry
110g plain flour
35g unsalted butter, cold
Pinch of salt
50g icing sugar, sieved
25ml, milk or enough to blend the mixture
1 egg yolk, beaten
Method
To make the pastry, rub-in the butter with the flour, salt and sugar to resemble breadcrumbs or simply pulse in processor
Add the milk and egg to make a pliable soft dough
Knead well on a floured surface, then chill for at least a couple of hours
When you're ready to use it get the oven on to 180C / gas mark 4
Roll the dough out onto a floured surface until it's big enough to fill a 22cm / 8 inch tart tin. Blind bake for 20 minutes
Once the pastry case is cool add the curd filling and smooth out using a spatula
Sprinkle nutmeg on top as desired
Bake for around 35-40 minutes until golden brown and well set
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