Yorkshire Curd Tart With Raspberries Recipe | Booths Supermarket
Method 1. Pre-heat the oven to 170°C / 150°C Fan / Gas Mark 4. 2. Lightly beat 1 egg and keep to one side. 3. Place 1 sheet of shortcrust pastry onto a
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Cooking tools:
- Tart pan
- Rolling pin
- Microplane
- Kitchen scale
- Pastry brush
- Measuring spoon
- Fork
- Whisk
- Mixing bowl
- Saucepan
- Spatula
- Parchment paper
- Oven
- Chef's knife
- Plate
Ingredients
- 4 medium free range eggs
- 2 shortcrust pastry sheets
- 75g golden caster sugar
- Zest of 2 lemons
- 25g flour
- 75g butter,melted (25g to brush on the tart case)
- 300g cottage cheese
- 1 punnet raspberries dusted with 1/2 tbsp custard powder
- 1/2 freshly grated nutmeg
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