To make a tarte of Cheese is a traditional Elizabethan recipe for a classic tart made from a puree of cheese soaked in milk made into a custard with eggs that's baked in a rich shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: To make a tarte of Cheese.
&#E001; To make a tarte of CheF;e.
Take harde CheF;e and cutte it in F;lyces, and pare it, than laye it in fayre water, or in F;wete mylke, the F;pace of three houres, then take it vp an breake it in a morter, tyll it be F;mall, than drawe it vp thorowe a F;trainer with the yolkes of F;yxe egges, and F;eaF;on it vp wyth F;uger and F;wete butter, and F;o bake it.
Modern Redaction
Ingredients:
250g hard cheese (mature Cheddar, etc) pared of any rind and sliced
200ml milk (or milk and water)
6 raw egg yolks
2 tbsp brown sugar
4 tbsp butter
1 batch short paest for tart
Method:
Roll out the pastry and use to line a 22cm diameter deep pie dish. Line with greaseproof (waxed) paper (typically trimmed to a circle known as cartouche), fill with baking beans or beads then transfer to an oven pre-heated to 180°C and blind bake for about 15 minutes, or until the pastry is just dry to the touch (but not coloured). Remove from the oven, take out the paper and baking beans and set aside as you prepare the filling.
Place the slices of cheese in a shallow dish and pour over the milk. Set aside to soak for 3 hours. After this time, drain the cheese then either pound in a mortar or puree in a food processor with the egg yolks. Take this mixture and pass through a fine-meshed sieve then mix with the brown sugar and butter.
Pour into your prepared pie shell then transfer to an oven pre-heated to 180°C and bake for about 25 minutes, or until the pastry is golden and the cheese filling has set.
