- The first thing is to make some short crust pastry, and I used a large Yorkshire pudding tin (4 per tin, not 12 per tin) but that is up to you. This filling below seemed to fit nicely into the 4 medium curds.
- Beat 2-3 eggs, add 1 pint of whole milk, and beat together with a fork
- Now gently heat the mixture, stirring all the time (not quite ever bringing to the boil) and curd like lumps will start to form
- Once no more lumps are forming, drain the mixture through a very fine sieve
- Add a tea spoon or so of ground nutmeg, a small handful of raisins and a few desert spoons of caster sugar
- Stir the mixture, being careful not to break up the eggy curds too much
- Spoon the mixture into the pastry bottoms (a bit like jam tarts, except filling with the mixture above), and sprinkle a bit of sugar on top for decoration
- Bake in a preheated hot oven (200C) for about 15-20 mins (until golden brown, but not dry).
Monday, January 01, 2007
Yorkshire Curd Tart
Last night, since I had some friends around for new year, I decided to have had a quick go making these curd tarts. They are based it on things people have told me, the curds I have bought from the shops, and what I have seen done on the TV. They are a nice sweet snack. Due to the way I made the curds below, they are a little like egg custard, but that is no bad thing.
at 4:07 pm