|Yorkshire Cheesecake or Curd Tart||Lemon Cheesecake|
|Curd Tart||Curd Cheesecake|
|Yorkshire Curd Tart||Filling for Yorkshire curd tart|
|Curd Cheesecake (Comment)|
YORKSHIRE CHEESECAKE OR CURD TART
Pastry: 6-oz short crust pastry
Best eaten whilst just warm.
[Sorry - can't help with the curd part - maybe someone else
Nina Pickup, Seamer Scarborough, N Yorkshire]
See "Filling for Yorkshire Curd Tart"
Mrs. J.Smith. Halifax.
YORKSHIRE CURD TART:
Hi June: I know you have some recipes for Yorkshire curd tart, but you may like to have this one for several reasons:
ROSEWATER: You can make this in the early summer by picking about 50g petals from a fragrant variety just as the buds are opening, covering with water, standing overnight, and straining. However the results are just as good with rosewater from a health food shop, chemist, etc.
Correspondence between the editor and the mailer of this recipe:
A question occurs to me, where would you buy rosewater?
I live in BC Canada! Do you think it would be available?
Kind regards, June
CURD CHEESECAKE (Comment)
Someone was looking for a curd cheesecake recipe. I couldn't
find one in Mrs. Beeton's (gasp!), nor in a variety of other British
cookery books I've got; however, I did find a vegetarian version
- no gelatine/gelatin.
Y'all know that gelatine/gelatin comes from the boiled bones of dead animals, don't you? You might try adding some agar agar according to packet directions, because otherwise you have to keep this thing WELL chilled and handle very carefully or you end up with collapsed cheesecake. Not a pretty sight.
Recipes like this are why I was the recipient of the remark, "Oh, you're vegetarian? Really? I thought vegetarians were THIN."
American subscribers will be happy to know these are US measurements for a change (it's a US version of a British book). Others will have to convert. Americans use an 8 oz. cup for measuring liquid AND dry ingredients. Spoons are 1/3 smaller. Have fun compensating.
Finely crush biscuits/crackers, stir into melted butter. Press mixture into base of 8" springform cake pan.
Grate rind from lemons, saving a few curls for decoration, squeeze out juice. Place in bowl with sugar. Beat well Slowly beat in cheeses and continue beating until mixture is smooth. Whip cream well until it holds its shape and fold in cheese. Spread cheese mixture over base and level surface. Cover and refrigerate several hours.
Turn cheesecake out on to serving plate [if you dare, I usually leave it on the springform base]. Decorate with whipped cream and lemon curls.
FILLING FOR YORKSHIRE CURD TART (from Pat Gorringe)
Not sure how many tarts this quantity will make. It's a long time since I made any.
12ounces of plain flour
6ounces of lard
cold water to mix
Line 6 curd tart tins (about 14cms (5-6inches)diameter) with pastry.
8 ounces Curd
8 ounces Sugar
4 ounces melted butter or margarine
2 or 3 Eggs
2 ounces of Currants
Scraping of Nutmeg
Mix all filling ingredients together.
Put filling into prepared tins
Bake in the centre of the oven at about 350 to 400 degrees until brown and set.