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Yorkshire curd tart

You'll need

1.25 litres (5 cups) milk Juice of 1 lemon 50 gm each currants and seedless raisins 60 ml apera (see note) 100 gm softened butter 70 gm caster sugar 2 eggs, lightly beaten 1 tbsp fine fresh breadcrumbs Pinch freshly grated nutmeg   Sweet pastry 250 gm (1⅔ cups) plain flour 60 gm pure icing sugar, sieved 120 gm cold butter, coarsely chopped 3 egg yolks


  • 01
  • Bring milk to the simmer in a large saucepan over medium heat, add lemon juice, reduce heat to low and stir slowly until curds start to form (1-2 minutes). Remove from heat, set aside to cool, carefully spoon curds into a muslin-lined sieve placed over a large bowl and refrigerate until whey drains (overnight; discard whey).
  • 02
  • For sweet pastry, pulse flour, icing sugar and 1 tsp fine sea salt in a food processor to combine. Add butter, pulse until fine crumbs form, then add yolks and pulse to combine. Turn onto a work surface, bring together with the heel of your hand, form into a disc, wrap in plastic wrap and refrigerate to rest (1 hour). Roll out on a lightly floured surface to a 24cm-diameter round and line a 22cm-diameter tart tin. Trim edges and refrigerate to rest (40 minutes).
  • 03
  • Preheat oven to 180C. Blind bake pastry until edges are golden (10-12 minutes). Remove paper and weights and bake until base is golden and crisp (6-8 minutes). Set aside.
  • 04
  • Meanwhile, combine currants, raisins and apera in a small bowl and set aside until fruit is plump (30 minutes). Beat butter and sugar in an electric mixer until pale and creamy, then add eggs one at a time, beating until incorporated. Fold in curd, currant mixture, breadcrumbs and nutmeg, spoon into pastry case and smooth top. Bake until golden (20-25 minutes), cool to room temperature and serve.
Note Sherry-style fortified wine made in Australia is now known as apera.

This recipe is from the June 2012 issue of Australian Gourmet Traveller.

Traditionally, this tart was made to use the curds left over from cheese-making. You’ll need to begin it a day ahead, and the tart is best eaten the day it’s made.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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