Click on the image, above to submit to Pinterest.
To Make Curde Tarte (To Make Curd Tart)
To Make Curde Tarte To Make Curd Tart is a traditional English recipe from the Elizabethan period for a curd tart made of fresh curds flavoured with malmsey wine or rose water, cinnamon and ginger baked in a shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic English version of: To Make Curd Tart (To Make Curde Tarte).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Additional Time:
(+cooling)
Serves:
8
Rating: 
Tags : Spice RecipesMilk RecipesCheese RecipesBaking RecipesCake RecipesBritish RecipesEnglish Recipes
This is a classic curd tart from the Elizabethan period. This is one of the first recipes that I have found. However, the antecedents of this fresh curd tart is still found today in the shape of the
Yorkshire curd tart. In this case, its made from milk acidifed with rose water or Malmsey wine to generate the curds. Malmesey was the original Madeira wine and you can substitute a sweet madeira in this recipe.
Original Recipe
To make a Curde tarte. (from: The good Huswifes Handmaide for the Kitchin, 1594
To make a Curde tarte.
TAke Creame, yolks of Egs, white bread, seeth them together, then put in a sawcer full of Rosewater or Malmesey, and turn it: and put it into a cloath, when all the whey is out, straine it, and put in Synamon, Ginger, salt, and Sugar, then lay it in paste.
Modern Redaction:
Ingredients:
For the Pastry:
175g plain flour
100g butter, chilled and diced
2 tsp caster sugar
1 egg, beaten
For the Filling:
1.2l whole milk
60ml rose water or malmsey wine
3 egg yolks, beaten
70g caster sugar
1/4 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cinnamon
Method:
Begin my making the curd cheese. Beat the egg yolks into the milk then pour into a large saucepan over a low heat and gently bring to a simmer (do not boil!). Take off the heat at this point then beat in the rose water or malmsey wine with a wooden spoon as the curds form. Set aside to cool for 60 minutes.
Once the curd mixture has cooled, line a fine-meshed sieve with a double layer of muslin. Pour in the curd mixture and allow to drain in the refrigerator over night (this way your are separating the curds from the whey). The following day you will end-up with drained curds in the muslin.
When ready to bake, prepare the pastry. Combine the flour and sugar in a bowl. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs. Now add the beaten egg and bring the mixture together as a dough (if it looks a little crumbly add just a little cold water). Turn onto a floured work surface and flatten out then roll out the pastry until large enough to cover the base and sides of your pie dish.
Using the rolling pin to help you, carefully lift the pastry and set over the pie dish. Carefully press down into the dish then trim off any excess and lightly prick the base with the tines of a fork.
At this point, pre-heat your oven to 180C and place a baking tray in the oven to heat (if you bake your tart on a pre-heated baking tray this helps prevent the base of the pastry from turning soggy).
For the filling, cream together the curds and the cream then mix in the ground ginger and cinnamon. Stir everything together until combined then spoon the curd mixture into the prepared pastry case.
Transfer to your oven, sitting it on the hot baking tray and bake for about 30 minutes, or until the pastry case is golden brown and the filling has set. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving.
The tart can be served warm or cold.
%20Recipe)
