Leicestershire Curd Tart

Starting the tour of England eating and baking close to home. This is a favourite in from the coffee bar at St Mary's Church in Hinckley.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the Cheese curd (also how to make paneer):

Step 2

For the Cheese curd (also how to make paneer): Make the cheese curd, slowly in a heavy bottomed pan bring the milk to the boil. Do not let it boil over and stir to avoid burning the milk at the bottom.

Step 3

When it has reached boiling point turn off the heat and add the lemon juice and stir. Then add the salt and leave to cool.

Step 4

When cool, strain and squeeze out the liquid using a muslin cloth. It is best to press the whey out and leave for a few hours or over night.

Step 5

For the Pastry: Rub the butter into the flour and salt

Step 6

Add the vanilla sugar and mix through before adding the egg white and enough water to bind it all together.

Step 7

Allow to rest for at least 20 minutes.

Step 8

Line a rectangular baking tin (300mm by 200mm and 20-25mm deep) with greaseproof paper and roll out the pastry to about 5 mm thick, then place into the baking time.

Step 9

Prick the bottom and then blind bake for 15-30 minutes at 140oC fan oven. Then take out to cool.

Step 10

For the Tart filling: Break up the curd in a large mixing bowl with a fork before adding the softened butter. Add the eggs and the final yolk after lightly beating them.

Step 11

Add in the lemon rind, currants, raisins, cream, breadcrumbs, nutmeg, sugar, brandy (optional)

Step 12

To assemble: Cover pastry base with the lemon curd.

Step 13

Spoon evenly the curd mixture on top.

Step 14

Cook at 140-160oC for 45 minutes until the filling is golden and set.

Step 15

Remove and allow to cool, before cutting into 18 and serving.