St Helen's Farm Traditional Curd Tart
Over a year ago
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Ingredients
- For the pastry:
- 175g (6oz) self-raising flour
- 75g (3oz) St Helen’s Farm goats’ butter
- 25g (1oz) caster sugar
- Pinch of salt
- For the filling and curds:
- 1 litre St Helen’s full fat goats’ milk
- 3 tbsp lemon juice
- 75g (3oz) sultanas
- 2 small eggs
- ¼ tsp ground nutmeg
- 75g (3oz) caster sugar
Accompaniment
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Method
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1
Preheat the oven to 180°C/Gas Mark 4.
For the pastry:
Mix the flour, sugar and salt together.
Rub in the goats’ butter until it resembles fine breadcrumbs.
Stir in approximately 2 tbsp of chilled water and knead to a firm dough.
Lightly oil a 7” flan dish.
Roll out the pastry and line the dish with it.
For the curds:
Put all of the milk into a pan deep enough to allow it to rise to twice its depth when boiling.
Bring to the boil allowing the milk to rise to the top of the pan.
Immediately stir in 3 tbsp of lemon juice.
Strain through a piece of muslin.
Leave the curds to stand allowing the whey to drain off – making 225g milk curds.
For the filling:
Beat the sugar, butter and eggs together.
Mash the curds to a fine texture with a fork and stir into the mixture with the sultanas and nutmeg.
Fill pastry case.
Sprinkle with nutmeg.
Bake for 20 minutes.
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