Yorkshire curd tart

Name: Yorkshire curd tart
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 140 grams plain flour; 1 pinch pinch baking powder; 85 grams salted butter; 1 teaspoon caster sugar; 1 liters full-fat Jersey milk; 1 juice lemon; 50 grams unsalted butter; 50 grams caster sugar; 1 large hen or duck egg, beaten; 25 grams currants

Yorkshire curd tart requires roughly 1 hour and 25 minutes from start to finish. One portion of this dish contains about 11g of protein, 27g of fat, and

Instructions

Make the curd the night before.

Heat the milk in a large pan. As it comes to a gentle simmer, add the lemon juice. Turn the heat to low and gently stir while the curds form. Do not stir too quickly or you will break up the curds. Once the mixture resembles watery liquid with creamy lumps in it, remove the pan from the heat and allow the curds to cool in the whey.

Ingredients you will need

Lemon Juice

Milk

Equipment you will use

Frying Pan

Drain the curds overnight through a clean tea towel and save the whey for making scones, as you would buttermilk.

Ingredients you will need

Buttermilk

Tea

Equipment you will use

Kitchen Towels

To make the pastry, blend the flour, baking powder, butter, sugar and a pinch of salt in a food processor until the butter is almost all combined leave a few small lumps of butter to lighten the dough. Tip the dry mix onto a work surface and make a well in the centre.

Ingredients you will need

Baking Powder

Butter

Dough

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add a little cold water to make a smooth, but not sticky dough. As soon as the mixture comes together, knead very lightly, wrap in cling film and chill for at least 20 mins. Can be made up to 2 days ahead and chilled.

Ingredients you will need

Dough

Water

Wrap

To finish the filling, beat the butter and sugar until soft, then add the egg, a little bit at a time.

Ingredients you will need

Butter

Sugar

Egg

Add the curds to the mixture and lightly whisk to break up any large lumps. Once blended, add the currants.

Ingredients you will need

Currants

Equipment you will use

Whisk

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Roll out the pastry to line a greased 20cm shallow pie dish or tart tin.

Ingredients you will need

Roll

Equipment you will use

Pie Form

Spread over the curd mix and bake for 35-40 mins until browned and the pastry is cooked. Leave to cool, then cut into slices and serve on its own or with a drizzle of cream.

Ingredients you will need

Spread

Cream

Equipment you will use

Oven

Equipment

Ingredients

Servings:

140grams

plain flour 1pinch

pinch baking powder 85grams

salted butter 1teaspoon

caster sugar 1liters

full-fat Jersey milk 1

juice lemon 50grams

unsalted butter 50grams

caster sugar 1large

hen or duck egg, beaten 25grams

currants

Recommended wine: Cream Sherry, Moscato Dasti, Port

Tart works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.