Traditional Yorkshire curd tart
Making your own curd cheese is very simple, so have a go. It tastes like something your grandmother may have made.
Equipment and preparation: You’ll need a 25cm/10in pie dish.
For the filling
- 1.2 litres/2 pints full-fat milk
- 4 tbsp lemon juice
- ½ lemon, zest only
- 65g/2½oz butter, softened
- 65g/2½oz caster sugar
- 1 free-range egg, beaten
- ¼ tsp finely grated nutmeg
- 50g/2oz mixed dried fruit