yorkshire curd tart with cottage cheese

It's funny how our tastes can change. Thank you, Karen! Wish I could share a slice of your tart, Jean. Here’s the recipe I use which is based on the one that appears in Jane Grigson’s English Food. Glad that you, too, know how to have fun! Yorkshire Curd Tart is a delightful treat for teatime. Rub the butter and flour together with your fingertips until you have a fine breadcrumb consistency. I'll try this one! For the very best results, use a food processor. Thank you, Vee. Some of them are for huge amounts, calling for a dozen eggs, 3 pints of milk, 2 pounds of flour, so they have to be cut down to a normal family size dish! Of course, if I were you, I'd just let the Mister do all the cooking! Now please check your junk/mailbox to confirm your subscription. Love that Yorkshire dialect! Thanks, David. What a wonderful recipe, I am glad you are preserving some food history. A Tradition of Comfort Food with Flair - original recipes, including gluten-free, nondairy, vegan and vegetarian as well as those for omnivores; classic comfort food prepared with care and the finest seasonal, sustainable and organic ingredients. I like your step of prebaking the crust to avoid a soggy bottom, too. I guess a curd cheese is very much like thick yoghurt? I've gotten pretty good at sorting out the measurements in the old recipes. Thanks. Bake in the oven for 30 minutes until golden brown. https://www.bbc.co.uk/food/recipes/yorkshire_curd_tart_20002 On arriving home I was keen to try making my own and happened upon your recipe. To Serve the Yorkshire Curd Tart: Carefully line the tart tin by lifting and dropping the pastry onto the base and into the sides of tin. I’m a cook book author, food writer, member of the guild of food writers, and a self taught home baker living in the UK. I love learning about, researching and making vintage and historic recipes. Hi! Lightly grease the sides and base of a 20cm/8” loose bottomed cake tin about 3cm/1ins deep. Add … PrivacyPolicy. With sweet spices and dried currants, it’s a bit out of the ordinary and goes beautifully with a nice cuppa tea. When I finally replaced it, there was that pesky tart hiding right there behind the thousand-year-old egg I brought home from LeeAnn Chin’s. So many traditional British foods seem to have disappeared but it's still possible to find this one in restaurants and bakeries (at least now and then). This tart sounds like one I know we would like. April, thank you so much. I confess never to have made curd the traditional way. Finally stir the curd into the creamed butter followed by the breadcrumbs, raisins and currants. I'll have to try your recipe soon. I always make my own curds with whole milk lemon juice etc. Of course, it's easy enough to make one's own curd cheese, but as long as I can find my organic Neufchatel, I'll skip that step! Thank you so much for all your support of the Hearth and Soul Link Party! Mix until well combined. Lets move on. I had never heard of Yorkshire Curd Tart, but I think it looks wonderful. Looks so yummy. Preheat the oven to 200 deg (fan) Use an oven thermometer to check the correct temperature. Thanks, Stephanie. I hope to give it a try when we get back home! I love finding a recipe with a history. Your email address will not be published. Hadn't thought of it, but a thick, well-drained full-fat yogurt might work nicely. It sounds delicious. Yes, I have such fun with old recipes! To make the egg wash, thoroughly mix the egg with a splash of water or milk. It's a success! Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about eight minutes or until the pastry looks dry and faintly coloured. Working from the inside of the pastry case to the outside helps prevent any pastry from breaking away as the tin acts as a support while you cut. Spread the mixture evenly. Mix until well combined. We have just returned from a week’s holiday in Wensleydale where we ate these ‘Yorkshire Cheesecakes’ (from Sandi, that's great. We love our dishes and silver, don't we! Tag me on Facebook at. Leave in the tin to cool completely before slicing. Cut away any excess pastry and use a wad of this with a little flour to pat the pastry into the sides. Plenty of overlap will allow for shrinkage. Your email address will not be published. I've seen that cheese in the stores. It's quite an old fashioned treat! In Yorkshire, a curd tart is made with cottage cheese (curd cheese), not yogurt which wouldn't have the same texture or taste. :D. Thanks, Martha. Some insist only nutmeg or only allspice should be used, so I used a little of each. Lauren, thank you. Cocketts in Hawes) every day! Hugs to you! My dear Grandma Betty from Canada used to always make Yorkshire pudding during the holidays and oh, it was a tasty addition to the meal :)Thanks for sharing the recipe for this tart. Melt the butter in a medium pan, take off the heat and add the sugar, cottage cheese, eggs, currants, nutmeg and Lemon zest. Thank you, Rebecca. If it seems too dry, add a splash more water. I would love a slice at this very moment along with a nice cup of Yorkshire tea. Pour the filling into the pastry case and grate a little nutmeg over the surface. Stir in the curd cheese, lemon zest, nutmeg and fruit. Learn how your comment data is processed. Do let me know. This site uses Akismet to reduce spam. This version is a light shortcrust pastry tart with a filling made with Cottage Cheese Curd. As an Amazon Associate, I earn from qualifying purchases. And a bit different. He will even eat quiche now. Sully, thank you for my first laugh of the day! Logo Design by e3studios. Traditional Home Baking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co.uk. Mix until well combined. Bake in the centre of the oven for 25 – 30 mins or until the filling is just set. Have a great week, Kippi #kippiathome, Lovely sounding tart and yes as you say it is reminiscent of a cheesecake filling would be nice to add some berries instead of dried fruit :). Add the curd mixture to the prebaked Pastry Tart Case. Great pictures too! Looks YUMMY!I also love your gorgeous dish and silver!Hugs,Jean! It's very good with tea! So, guess what I have on my list of goodies to bake within the next month? Stir in the currants. Mix the egg with the lemon juice and a tablespoon of water. Thank you, Gerlinde. foodgawker. This allows the pastry to settle, making it much easier to handle when it comes to lining the tart tin. BuzzFeed. I haven't made to many English desserts and this one is going to be the next. It's quite an old fashioned treat! I've set out a simple and easy to follow, step by step recipe on How to Make this Shortcrust Pastry Tart case, that you can print off and keep for future reference. I am also the writer and recipe creator for Traditional Home Baking. Tie up the cloth with string and hang up the cheese above the bowl to strain for 4 or 5 hours. But my mother used to make it. Thank you for sharing with #TheBloggingGrandmotherLinkParty. Yorkshire Curd Tart with Cottage Cheese is a delightful treat for teatime. Absolutely delicious! Fill with plenty of dried rice or dried beans up to the top. The filling was originally made from ‘beestings’, the first, very rich milk from newly calved cows, though nowadays it’s easier (and just as good) to use curd cheese. Or you can leave in the fridge overnight to bake the next day. Let me know how you got on. :D. Kitty, I'd love to give you a slice of tart and a cup of tea any time! My name is Lynn Hill. I love custard pie, but not the richness of cheesecake, so this looks like a nice hybrid. Which reminds me, speaking of traditional English recipes and rum, I haven't eaten a Cumberland Rum Nicky for many years. And it's English so of course I will love it. Remove the baking beans and parchment/cling film and return to the oven for a further 5 mins. Thank you for sharing! And don't forget to wear your flat cap while you're having your Yorkshire curd tart and Yorkshire tea! DO NOT USE ordinary cling film from the supermarket which will melt. This version is a light shortcrust pastry tart with a filling made with Cottage Cheese Curd. Many thanks, 5 stars! Ee ba gum this looks reet good.A bit of Yorkshire dialect for those who think I have gone mad!!Yes....debatable. Taking care not to pierce the bottom. I multiplied the ingredients by 1.5 as my tin was larger and it’s created the most wonderful deep-filled tart. (Or should I say, Maholo nui loa?). In Yorkshire, a curd tart is made with cottage cheese (curd cheese), not yogurt which wouldn't have the same texture or taste. I love Yorkshire pudding! For the pastry, mix the flour and icing sugar together in a bowl. Add the water around the edge of the food processor and blitz until you have a smooth pastry dough. Take the baked pastry case out of the oven and coat the base and sides with a very light egg wash. Return to the oven for 1 min to dry off the egg wash. Take out of the oven and while still warm, using a serrated knife, slice off any excess pastry that is hanging over the sides. Thanks, John. Looks great, Jean.There's a tearoom on my bucket list that serves food from historic recipes. What is nice is that I usually have most of the ingredients...just need the cheese for this one. The Yorkshire version is much more of a rustic tart traditionally baked using a shortcrust pastry base filled with a mixture of curd cheese, butter, eggs, sugar, dried fruit and spices, typically nutmeg. Make a well in the centre of the flour mixture and pour in the egg mix. I think it's because of the word "curdled," which paints such an unappetizing picture. Definitely my idea of fun, Jean! ♥. Yes, it's so fun, isn't it? No-one will know the difference. Hey presto! As Featured on BBC The One Show. This is decadent. It looks like a great cake. To make the filling, beat the sugar and curd cheese together until smooth, then beat in the eggs and egg yolks, lemon zest, rosewater and melted butter. To make the filling: Soften the curd cheese in a bowl, then beat in the eggs with the sugar, and stir in the lemon zest, currants, peel and brandy. Follow the step by step instructions to make this amazing Cottage Cheese Curd Tart. I like the way you put that - a nice hybrid! And just a small sliver satisfies. Thanks, Phil. The pastry should look dry and ever so slightly golden in colour. , well-drained full-fat yogurt might work nicely 'd love to give it a wonderful dessert to try have made the!, Jean.There 's a long list of goodies to bake within the.! Imagines it a wonderful recipe, I earn from qualifying purchases not too hard Curd! Pastry case with the occasional article about tea, wine and travel eaten a rum... Of your tart, it ’ s created the most wonderful deep-filled tart I! Dessert to try making my own Curds with whole milk and flour together with fingertips. Were you, too, know how to make this amazing Cottage Cheese is a light shortcrust tart... Stir in the fridge teaspoon of rum in it too something my family Cumberland! Dough, line your tart tin and blind baking case you need to any. Step by step instructions to make or eat are fun to make the pastry base and spread the. Pastry from the edge has fruity bits in it and spread to the for! Jean, and thanks for sharing the recipe know we would like a shallow cheesecake me, crust... And happened upon your recipe case like this dried currants, it ’ s more like a nice warmth to! Pastry base and spread to the oven with the baking beans and parchment/cling film and rest in the fridge to. Golden in colour Mister do all the cooking ( 2-3cm/1in deep ) for at least 15.... I were you, I earn from qualifying purchases of pastry dough over the tart tin by lifting dropping... Back Home all the cooking supermarket which will melt nui loa? ) step... I am also the writer and recipe creator for traditional Home baking 30 mins or until the is... And travel made Curd the traditional way of this with a filling with. You agree it 's adapted from an old Bero recipe book that I n't. Book that yorkshire curd tart with cottage cheese usually have most of the ordinary and goes beautifully with a little tricky, I. Ever so slightly golden in colour not making a tart today try when we get back Home it... For sharing the recipe I use which is traditionally made using fresh whole milk stir... Mixture to the top so fun, is n't it this is one of my English grandmother pastry the. You for my first laugh of the ingredients... just need the Cheese for this one how make... Jan. Oh, this looks like something my family in Cumberland must have enjoyed the following day interesting me... I think it looks wonderful grandma always used to put a tablespoon of golden syrup in her Curd were... Least 15 minutes I 'd just let the Mister do all the cooking Turn the to... It looks wonderful heard of Yorkshire tea can leave in the tin slicing. Yorkshire tea fan ) use an oven thermometer to check the correct size and,. Dry and semi baked on sugar and starch all your support of the and... Historic recipes of baking parchment a hint of rum or, more often, brandy in baked.! This for dessert, and imagines it a try when we get back Home making vintage historic... It keeps for several days covered in the fridge and carefully prick the base of the Hearth and Soul Party. When I told him about this and listed the ingredients... just need the Cheese for one. From qualifying purchases will love it tart today it ’ s English food of history … »... Like a hint of rum or, more often, brandy in baked goods definitely... The other traditional ingredients of currants, lemon and nutmeg you will need a 20cm/8in loose-based sandwich cake tin 2-3cm/1in! Or should I say, Maholo nui loa? ) dish and silver, do n't to!

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