Yorkshire Curd Tart With Raspberries
- 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
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 floured surface and brush with a little beaten egg.
4. Sprinkle the pastry with 25g caster sugar and the zest of 1 lemon.
5. Place the second pastry sheet on top and roll out the two sheets until they are big enough to line a 20cm tart tin. The best ones have a removable base.
6. Brush the tart tin with a little melted butter and gently press in the pastry making sure you get into all the corners. Allow the pastry to overlap the edges to reduce shrinkage. You can trim later when the tart is finished.
7. Prick the pastry with a fork and line with greaseproof paper and then fill the case with rice to “bake blind” for 35 minutes.
8. Remove the greaseproof paper and rice and brush with the remaining beaten egg and continue to bake for another 5 minutes.
9. For the filling mix together the melted butter, caster sugar, cottage cheese, beaten eggs, remaining lemon zest and the grated nutmeg. Gently fold in the raspberries and fill the tart case.
10. Bake the tart for 30-35 minutes until it is just set and wobbles.
11. Allow to be fully cold before you trim the pastry and cut.
12. Serve with a little greek yoghurt or whipped cream and a few raspberries
When you dust the raspberries with custard powder this helps to stabilise the tart and stop the juice from the raspberries splitting the mix. It also gives a nice vanilla back flavour.