Mix the curds, currants, lemon zest and allspice (or nutmeg) together. Beat the eggs and add to the mixture. Melt the butter and add to the mixture with the sugar. Pour the mixture into the pastry shell and bake in a moderate oven 180C (fan 160C)/gas mark 4/350F for 20-25 minutes until set. Allow to cool before serving.. 1 tsp rosewater (optional). blind-baked 10 inch shortcrust pastry shell (made or bought) First of all, cream together the butter and sugar well, then mix in the cheese, raisins, salt and eggs. Season to taste with the allspice and rosewater. Pour the filling into the pastry shell and bake for 25 to 30 minutes at 220⁰C.

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So here's how I made my Yorkshire curd tart ~ you can see the original recipe that I followed loosely here. Ingredients. For the pastry: 200g plain flour. 100g cold butter, cubed. 25g icing sugar. 1 egg, beaten. For the filling: 250g curd cheese. 2 eggs, beaten. 75g caster sugar. the finely grated zest of 1 lemon. 70g dried cranberries. Bake at 180°C (350°F) cover the tart loosely with foil on a baking sheet reheat for 10-15 minutes till warm. In The Microwave. Slice and microwave slices for a faster option check periodically while heating on medium power. In The Toaster Oven.