Yorkshire Curd Tart - Deliciously Yorkshire
A teatime staple and firm favourite of many for good reason, Yorkshire Curd Tart was traditionally made as a way of using up leftover cheese curds but has now h
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Cooking tools:
- Tart pan
- Pie weights
- Rolling pin
- Hand mixer
- Stand mixer
- Microplane
- Kitchen scale
- Oven
- Refrigerator
- Parchment paper
- Fork
- Wooden spoon
- Mixing bowl
- Measuring spoon
Ingredients
- 350g shortcrust pastry
- 125g unsalted soft butter
- 50g caster sugar
- 2 large eggs (well beaten)
- 175g fresh cheese curds
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground mixed spice
- 1 rounded tablespoon white breadcrumbs
- 55g plump, seedless raisins
- 55g currants
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