Yorkshire (or Herefordshire) Curd Tart

So far as we are aware, The Dairy House is the only producer of organic curd cheese in the UK. It’s a similar product to cream cheese but slightly lower in fat, and we're yet to find a recipe that calls for cream cheese where curd cheese cannot be used as a more than acceptable substitute! Extremely versatile, our curd cheese can be used in both sweet and savoury dishes, and it’s also extremely good on its own on a hot baked potato, or in a sandwich. Give it a go and have fun experimenting!

Anywhere north of the Watford gap this is probably the most well known curd cheese recipe. Essentially it’s an English cheesecake. In our opinion, the rosewater makes for a slightly more elegant and sexy tart, but its addition is entirely up to you!

Serves 4 – 6 people.

Ingredients

For the pastry

• 175g plain flour
• pinch of salt
• 40g butter
• 40g lard
• 30 – 45ml/2 – 3 tbsp water to mix

For the filling

• 125g butter
• 55g caster sugar
• 175g The Dairy House curd cheese
• 1 tsp unwaxed lemon rind, grated
• 125g currants
• 55g breadcrumbs
• ½ tsp freshly grated nutmeg
• 2 free-range eggs, beaten
• 1 tbsp rosewater (optional)

Method

To make the pastry, sift the flour and salt together and rub in the butter and lard until the mixture resembles fine breadcrumbs.

Mix in enough water to make a firm dough. Turn on to a lightly floured surface and knead until smooth . Roll out and use to line a 20cm/8in fluted flan ring, reserving pastry trimmings. Chill whilst preparing filling.

To make the filling, beat the butter and sugar together, add the curd cheese and beat until smooth.

Add the lemon rind, currants, breadcrumbs, nutmeg and eggs (and the rosewater if you fancy it) and blend well. Pour into the chilled flan case and spread evenly.

Bake in an oven at 200C/400F/Gas Mark 6 for approximately 30 minutes until slightly risen and golden brown.