Try this Yorkshire curd tart recipe, or contribute your own.
Suggest a better descriptionMake curd the night before. Heat milk in large pan. As it comes to a gentle simmer add lemon juice. Turn heat to low and stir gently while 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 pan from heat and allow curds to cool in the whey. Drain curds over night.
Make pastry. Chill.
Finish filling by beating butter and sugar until soft. Add egg a little at a time. Add curds to the mixture and whisk lightly to break up any large lumps. Once blended add currants.
Heat oven to 180 C. Roll pastry to line tart cases. Fill with mixture and bake 35 to 40 minutes until browned and pastry cooked.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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