Yorkshire curd tart is a traditional teatime food, best served with a proper cup of strong Yorkshire tea. This recipe is from Stephen Taylor at the Bondgate Bakery in Otley, Yorkshire.
Watch Stephen from the bakery rustle up the recipe.
Makes an 8 inch tart
1. Cream the margarine and the sugar together. Gently fold in the curds (or ricotta if using), add currants, nutmeg and lemon juice. If you want to give the mixture added depth, pop it in the fridge for an hour or so.
2. Roll out short crust pastry and fit into 8 inch flan tin. Spoon in the curds mixture. Bake in the oven at 200˚C for around 25 -30 mins.
© Stephen Taylor, the Bondgate Bakery, Otley, Yorkshire.
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