This is a great British classic that has gained something of a renaissance of late.
Curd TartServes: 8
This is a traditional tart that has made something of a renaissance during the past few years. Moist and succulent, it's ideal for dessert, or even served as a tea-time treat.
Ingredients:For the Pastry
115g (1/2 lb), diced, chilled
225g (1/2 lb) plain flour
1 egg yolk
2 tbsp chilled water (as needed)
For the Filling:
90g (1/2 cup) light muscovado sugar
pinch of ground allspice
3 eggs, beaten
finely-grated zest of 1 lemon
juice of 1 lemon
3 tbsp butter, melted
450g (1 lb) curd (farmer's) cheese
75g (1/2 cup) raisins
Method:Begin with the pastry: Sift the flour into a large mixing bowl then add the diced butter and either rub or cut into the flour until the mixture resembles fine breadcrumbs. Stir in the egg yolk, then add just enough of the chilled water to bring the ingredients together as a soft dough.
Turn this dough onto a floured work surface and knead lightly then shape into a ball. Flour your work surface, place the dough on this and roll out thinly then use to line the base and sides of a 20cm (8 in) fluted loose-based flan tin (tart pan). Cover with clingfilm (plastic wrap) and chill in the refrigerator for 15 minutes.
For the filling, combine the sugar and allspice in a bowl then stir in the eggs, lemon zest, lemon juice, melted butter and curd cheese. Mix thoroughly to combine.
Pour the resultant filling into the chilled pastry case then transfer to an oven pre-heated to 190ºC (375ºF, Gas Mark 5) and bake for about 40 minutes, or until the pastry is cooked and the filling is lightly set and golden brown in colour.
Allow to cool slightly then cut the tart into wedges whilst still warm. Serve with cream or crème fraîche.