Line the moulds, pressing against the sides. (4) Cut the pastry into four equal pieces and roll out thinly. Scrape out onto clingfilm or foil and chill for at least 30 minutes. Add a little water at a time, pulsing gently until it forms a soft dough. (3) If making the pastry: put the flour, sugar, salt, butter, lard and egg yolk into a food processor. This whey can be chilled or frozen, but empty the curds into a small bowl for making the filling. Leave until the whey has dripped through into the bowl below. (2) Place a clean cloth in a sieve over a bowl and pour over the contents of the pan. You will see lumps (the curds) start to form before your eyes and float among the liquid (the whey). Leave to cool.
Turn off the heat, add the lemon juice and stir slowly a few times. (1) If making the cheese: put the milk into a medium pan and bring just to it simmers gently.
the cooled curd cheese (or 140g bought curd cheese).a tablespoon or so of cold water to mix.1 medium egg yolk (you can freeze the white for meringue or macarons).Pastry (or use about 160g bought shortcrust) juice of 1 lemon (save the zest for the filling).Yorkshire curd tarts Curd cheese (or use 140g bought curd cheese): With these tart rings that there is no need to bake blind: just sit them on a sheet of parchment on a metal baking tray and they will cook through perfectly with the filling inside for the 20 or so minutes it takes to cook the tarts. You can buy them in silicone or metal: I have a selection of both types and each works perfectly well. I use small perforated tart rings which, I think, makes the tarts looks more elegant. It is also great as the basis for a marinade for chicken…fried chicken anyone? No need to bake blind! If you make the cheese, the remaining whey is perfect used in place of buttermilk for scones, pancakes or soda bread. Honestly, witnessing protein denaturation and coagulation in action never gets boring! I make different sorts of cheese a lot with my students at school for using in various dishes: there’s always a sense of wonderment when a simple, versatile cheese can be made in moments from just milk and lemon juice. If making the cheese, it is best to make the cheese a few hours before or, ideally, the night before. You can buy curd cheese, in which case you need about 140g of it to give 4 small tarts. I’ve given the recipes for making the curd cheese and the pastry, but for a speedier and easier version you can use commercial curd cheese (or even plain cottage cheese) and bought shortcrust pastry.įor a more traditional Yorkshire curd tart, omit the rum and vanilla.
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