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Traditional Curd Tart: 1
Ingredients:
8 oz curds
2 eggs
4 oz sugar
2 oz currants
a small knob of butter (melted)
a little grated lemon rind
a pinch of nutmeg
shortcrust pastry
Method:
Mix the curds with the dried fruit and flavouring.
Stir well-beaten eggs in with the sugar and butter.
Line a 7 or 8 inch dish or plate with pastry.
Put in the curd mixture.
Baking time:
20 minutes in a moderate oven or until set.
Traditional Curd Tart: 2
Ingredients:
6 oz shortcrust pastry
8 oz milk curds
2 tablespoons cream
2 eggs
2 oz caster sugar
a few drops vanilla essence
juice and rind of one lemon
Method:
Line an 8 inch flan ring or sandwich tin with pastry and half-bake it.
Sieve the curds, then beat in the cream, egg yolks, sugar and essence.
Add the finely grated lemon rind and lemon juice.
Beat egg whites stiffly and fold in.
Spread in the pastry case.
This dish may be served as a sweet or a cake.
Baking time:
About 40 minutes in a moderately hot oven (400 degrees F or mark 6) until mixture is golden brown and set and the pastry is cooked.
Traditional Curd Tart: 3
Ingredients:
4 oz short pastry
8 oz curd, or cottage cheese
2 oz sugar
2 oz currants
1 egg
1 1/2 oz melted margarine
pinch of cinnamon
pinch of nutmeg
Method:
Line a 7 inch flan ring with the pastry.
Mix all the other ingredients together.
Put the filling into the case.
Baking time:
15 -20 minutes in a hot oven, 425 degrees F or Gas mark 7.
Traditional Curd Tart: 4
Ingredients:
6 oz shortcrust pastry
8 oz curd
1/2 oz butter
1 oz sugar
1 oz currants, washed and dried
1 egg, beaten
1 tablespoon golden syrup
1 tablespoon rum
Method:
Line a 7 inch flan dish with the pastry.
Chill pastry for 15 minutes.
Mix the remaining ingredients together and fill the pastry case.
Serve warm from the oven as soon as baked.
Baking time:
30 minutes at 400 degrees F or gas mark 6, until pastry is golden and filling is set.
Traditional Curd Tart: 5
Ingredients:
8 oz curds
4 oz sugar
grated nutmeg (optional)
1 to 2 eggs, well beaten
2 oz currants
8oz shortcrust pastry
Method:
Line a 7 inch pie plate with the pastry.
Mix together curds, sugar, currants and eggs.
Pour into the lined pie plate.
Sprinkle with nutmeg if liked.
Baking time:
20 minutes in a moderately hot oven.
Traditional Curd Tart: 6
Ingredients:
shortcrust pastry
8 oz curd
3 oz margarine or butter
2 oz caster sugar
1 egg beaten
3 oz currants
milk to moisten
Method:
Line a 7 inch dish with the pastry.
Cream margarine or butter with sugar.
Stir in egg and add currants.
Combine mixture lightly with curd.
Add milk to moisten.
Fill the pastry case.
Can be dusted with icing sugar after baking.
Serve warm or cold with cream.
Baking time:
In a hot oven at gas mark 7 for 20 - 30 minutes until golden brown.
Traditional Curd Tart: 7
Ingredients:
shortcrust pastry
8 oz curds
3 oz butter
2 oz sugar
2 beaten eggs
3 oz currants
1 oz ground almonds
milk to moisten
Method:
Line a 7 inch dish with the pastry.
Cream margarine or butter with sugar.
Stir in eggs and add currants and ground almonds.
Combine mixture lightly with curd.
Add milk to moisten.
Fill the pastry case.
Serve cold with cream.
Baking time:
20 - 30 minutes in a hot oven or until brown.
Traditional Curd Tart: 8
Ingredients:
Pastry:
8 oz flour
4 oz butter
salt
milk
Filling:
1 lb curds
4 oz granulated sugar
3 oz currants
1 egg, beaten
nutmeg
Method:
Make the pastry, roll out and line a well-greased 10 inch flan tin or large plate.
Mix together the filling ingredients.
Spread over the pastry.
Baking time:
20 minutes at 375 degrees F or Gas Mark 5 or until brown.
Traditional Curd Tart: 9
Ingredients:
Pastry:
6 oz shortcrust pastry
Filling:
2 oz vegetable fat
2 1/2 oz sugar
1 egg
curd from 2 pints of milk
1/2 teaspoon grated lemon rind
pinch of nutmeg
a few currants
Method:
Line an 8 inch pie plate with the pastry, decorate the edges, prick the bottom with a fork and bake blind.
Cream the fat and the sugar until very light.
Gradually beat in the egg.
Stir the curd, lemon rind, nutmeg and currants into the mixture.
Spread over the pastry.
Baking time:
Pastry:
10 minutes at 425 degrees F or Gas mark 7.
Tart:
45 minutes at 350 degrees F or Gas mark 4.
Traditional Curd Tart: 10
Ingredients:
Pastry:
8 oz plain flour
2 oz margarine
2 oz lard
1/2 teaspoon salt
2 tablespoons cold water to mix
Filling:
2 oz margarine
2 oz castor sugar
1 egg
8 oz curds
2 teaspoons grated lemon rind
little grated nutmeg
1/2 oz currants
Method:
To make the pastry, rub the fat into the flour and salt and mix with the cold water.
Line an 8 inch dish with the pastry, cover with greaseproof paper and bread crusts and bake blind.
For the filling, cream margarine and sugar until light and fluffy.
Add the egg, beating well.
Add the curds and lemon rind.
Remove paper and crusts from pastry and pour the curds mixture into it.
Sprinkle the nutmeg and a few currants on top.
Baking time:
Pastry:
10 - 15 minutes in a fairly hot oven, 400 degrees F or Gas mark 6.
Tart:
1 - 1 1/2 hours at 325 degrees F or gas mark 3 until the filling is set.
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