Curd Tart – English Cheesecake

I have been doing some research on old English recipes and looked at curd tart recipes – these are similar to Polish baked sernik .

• Curd tarts in England originated in the early 17th century.
• In Yorkshire they were traditionally baked for Whitsuntide.
• Nutmeg is a very popular spice in English baking.
• Curds are coagulated milk proteins – casein.
• Raw milk will coagulate naturally when left in a warm place.
• Pasteurised milk needs the addition of something acidic such as lemon juice, vinegar or lactobacillus (found in natural yoghurt).
• You can make your own curds. The following is an easy way to make curds and these are the curds* used in the recipe below.
• *
• *Polish twaróg or yoghurt cheese is more tangy.

Making Curds

• In a deep saucepan put 500ml of milk, 3 beaten eggs and 1 teaspoon of salt.
• Heat gently until it comes to the boil, stirring occasionally.
• Curds will form.
• Put the mixture into a large sieve or muslin bag and leave for a few hours.
• Leave the curds to go cold.
• It is often good to make the curds the evening before you need them.
• 500ml of milk will give around 200-225g of curds with this method.

Ingredients

• Around 200g of curds (as above)
• 110g granulated sugar
• 2 eggs – beaten
• 60g currants
• Grated nutmeg
• *
• Shortcrust pastry or a richer pastry such as  kruche ciasto

Method

• Grease and line the base of a loose bottomed tart tin.
• Pre-heat the oven to GM5 – 190°C.
• Roll out the shortcrust pastry thinly and line the tin with it.
• With a fork, chop up the curds into small pieces.
• Whisk together the curds, sugar and eggs.
• Stir in the currants.
• Pour the mixture into the lined tart tin.
• Sprinkle liberally with freshly grated nutmeg.
• Bake for around 30 minutes.
• Leave to cool on a wire cake rack.

Served on tea plates by Royal Doulton, Counterpoint, 1973 – 1987