Curd Tart with sultanas, saffron and cardamom (Yorkshire Curd Tart)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Heat 1.2 litres of milk to just before boiling. Halve the lemon, squeeze the juice and add to the milk. Simmer on low heat while stirring until curd is formed. Remove from the heat and allow to cool. Pour into a clean cloth and leave to drain for a few hours, preferably overnight

2. 2

   Soak the saffron in 2 tablespoons of milk. Sieve the flour into a bowl and grate 75 g of cold butter into the flour until fine crumbs are formed. Add 1 tablespoon of sugar and 2 tablespoons of water and work the mixture into a dough. Roll out the dough and line a greased tart tin (20 cm Ø) with it. Chill for about 30 minutes. Line the tart pan with baking paper and fill with dried peas. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes until completely dark, then remove baking paper and peas and bake for another 10 minutes.

3. 3

   Rinse sultanas and drain well. Cream 50 g butter and 50 sugar, then add the egg. Add the quark and mix well. Open cardamom capsules, take out seeds, crush in a mortar. Add cardamom, saffron milk and sultanas to the curd mixture. Mix well and fill into the mould. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes until the quark filling is firm. Let cool for at least 30 minutes before serving

4. 4

   waiting time approx. 13 hours

Nutrition Facts

KCAL
230 kcal

CARBS
22 g

FATS
13 g

PROTEINS
5 g