Leave the milk to curdle, about 10 minutes, then check, the milk solids will have separated from the liquids. Grease and then line an 8-inch deep tart tin with the pastry. In a large baking bowl, cream the butter and sugar together until fluffy and light and pale in color.

You can also make smaller individual-sized tarts, this is up to you. Gather the ingredients. Roll out the pastry on a lightly floured board to 1/4 inch. Heat the oven 170C. To make the filling, heat the milk in a large saucepan over a low heat and bring to a very gentle simmer.

When Henry VII dissolved the monasteries in 1540, the cheese was made on Yorkshire farms. https://www.thespruceeats.com/yorkshire-curd-tart-recipe-435043 Please eat on the day of delivery, or suitable for freezing. Leave the tart to cool but not go cold, it is delicious slightly warm. 4 Pour into the pastry case and bake at 190°C/375°F/Gas 5 for about 20 minutes until the top is golden.

Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm. Mix until well combined. The Yorkshire curd tart has origins dating back to the mid-17th century and was traditionally made around Whitsuntide from leftover curds from cheesemaking. Yorkshire’s famous Wensleydale cheese dates back to the mid-12th century when it was made by Cistercian monks in North Yorkshire. Get it free when you sign up for our newsletter! Read about our approach to external linking.

Pour in the lemon juice and stir twice as the curds form. Remove from the heat and add 3 tablespoons of lemon juice. Place a baking tray in the oven to heat. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Take 2 pints full fat, whole milk. Yorkshire fat rascals teacakes recipe by Gilli Davies, Celebrity TV doctor Amir Khan on how to beat the Covid blues, The iconic cherry red phone box is busting back to life across Yorkshire, Bettys Cookery School Yorkshire Parkin recipe, 6 of the best November walks in Yorkshire, 10 great walks in West Yorkshire and the Pennines, Michelin star chef, Tommy Banks launches cookbook: For the Love of the Land, The business that makes the greatest shows on earth. butter (cubed or an equal mix of butter and lard). With the motor running, slowly add the egg and blend until the mixture comes together and begins to form a ball.

Equipment and preparation: You’ll need a 25cm/10in pie dish. 4oz./110g. Serve at room temperature or chill before cutting. For more details, see our, The Best Recipes for Traditional British and Irish Food, How to Make Perfect Shortcrust by Hand or Machine. Line the tart case with baking paper and fill with baking beans.



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