To make an authentic curd tart, you need to get hold of ‘bislings’ or ‘beastling’ milk – the colostrum from a cow that has just calved - which means going directly to a dairy farmer. Failing that, you can improvise by using fresh, whole milk. Unlike beastling milk, ordinary milk will not curdle of its own accord when heated, so you need to add lemon juice or Epsom salts (available from pharmacies).
Serves 6
1. Begin with the pastry. Sift the flour and salt into a bowl. Add the lard or butter and rub in lightly with your fingertips until the mixture resembles breadcrumbs. Add about 2 tbsp very cold water, a bit at a time, and bring the pastry together.
2. Roll into a ball and chill in the fridge while you make the filling.
3. Preheat the oven to 190°c/Gas Mark 5.
4. Heat the milk until it reaches boiling point. If you’ve got beastling milk, it should naturally curdle now. If you’re using ordinary milk, add the lemon juice or Epsom salts as it reaches boiling point, and stir until the milk curdles.
5. Strain the curdled milk through a fine sieve. Keep the soft ball of curd and discard the whey (or give it to your dog, cat or pig…).
6. Beat the sugar into the curd, then stir in the eggs and the cream. Add the nutmeg and stir in the currants.
7. Roll out the pastry and use to line an 18cm tart tin. Leave the rough edges of the pastry hanging over the edge of the tin. Prick the base in a few places with a fork. Bake the pastry for 10 minutes.
8. Remove it from the oven and turn the heat down to 180°c/Gas Mark 4. Spread the curd filling in the part-baked pastry and bake for about 30 minutes or until set and just starting to turn gold at the edges.
9. Leave to cool, trim the pastry edge, and serve at room temperature.
© River Cottage
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