Yorkshire, England
Yorkshire curd tart
Think cheesecake, but from a Yorkshire farm kitchen, with raisins and a whisper of nutmeg.
80 minTime
10 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original370kcalsame
10 gproteinsame
1 gfibresame
80minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rub 90 g cold butter into the maida and salt, bind with the ice water, wrap and chill 30 minutes.
- 2Roll out and line an 8 inch tart tin. Prick the base and chill while you make the filling.
- 3Press the paneer through a sieve or mash it with a fork until fine and smooth.
- 4Beat 50 g soft butter with the sugar, then beat in the eggs. Fold in the paneer, raisins, zest, nutmeg and allspice.
- 5Fill the case and bake at 190 C for 10 minutes, then at 175 C for 25 to 30 minutes.
- 6Cool in the tin and serve at room temperature.
Serve it like this
Slice into wedges and serve at room temperature with a cup of strong tea and a few fresh berries.
