Tuesday, 1 October 2013


Lately I’ve been starting the posts with food writing news and I do have some more, but I want the blog to stay true to what I first intended, and so I have the best recipe to fit my humble baking theme. This is a recipe my mam asked me to make, and I’d never actually had it before. Making curds seemed daunting at first, but it was actually ridiculously easy, and put in a tart, absolutely delicious. It’s hard to describe the flavour; it’s homely and tastes like proper old fashioned baking, even though those two things aren’t flavours at all. Most curd tart recipes contain raisins, but I thought something with a little more flavour which would provide a sharp pop against the rich curd filling would suit better, so I add blueberries. This is a Yorkshire classic for a reason.

In terms of the exciting news, my local Tesco/Costa café have asked me to do a demonstration night where I can sell mini books of my recipes. Crazy.
1 litre full fat milk
The juice of one lemon
100g butter, room temperature
100g unrefined sugar
75g blueberries

For the Pastry
200g flour
100g butter
2 tbsp icing sugar
About 200ml cold water, give or take a little
Make the curds by gently heating the milk, and once it reaches a steady boil add the lemon juice. Turn down the heat and watch the curds form, you can gently stir to help steady it along. Once you have lumps floating in liquid take off the heat and leave to cool. Drain the liquid (which is the whey) through a tea towel over a container so that you catch the curds in the tea towel and can keep the whey. Allow to strain in the fridge over night.
Make the pastry by blitzing the flour, butter and icing sugar, or rubbing in by hand. Slowly add the water and mix until a dough just about forms. Transfer it onto a sheet of cling-film, wrap around and press into a ball. Chill in the fridge for at least half an hour.

Preheat the oven to fan160/180c/4. Grease a fluted tart tin.
Take the curds out of the fridge ready to make the filling. Keep the whey for making anything which requires buttermilk as it has the same sort of flavour. Beat together the butter and sugar until pale and fluffy, then mix in the eggs. Add the curds to this mixture and beat well to break up any larger lumps. The mixture won’t look attractive but will taste delicious when baked. Add the blueberries and mix to disperse. Set to one side.
Take the pastry out of the fridge and leave to warm up for 5 minutes then roll out on a floured surface. Transfer the rolled pastry onto the tart tin. Pull a little bit of the pastry from the bits that hang over and use it to press the pastry fully into the tart tin. Take a sharp knife and trim off the edges then collect these off cuts together and freeze, or make something else like jam tarts now.
Pour the curd mixture into the pastry case and level out. Bake for 40 minutes towards the bottom of the oven until golden brown and firm, and the pastry is cooked. Leave to cool a little and either eat now, or cool completely and pop in the fridge. I find it tastes better after a night in the fridge as the flavours develop.



  1. Too bad I don't have a 3D food printer, like they are making at NASA... it looks amazing! xxx

    1. 3D printer would be mint! And cheers, glad you like

  2. Awesome - I never knew one could make home-made curd! I remember eating Yorkshire curd tarts when I was a student in York 40 years ago. I've tasted nothing like them ever since, am betting these would taste perfect.

    Another interesting sidelight in your post - it brings a whole new perspective on the nursery rhyme: "eating her curds and whey".

    1. Curds are surprisingly easy to make, you should try them. and my local bakery sells them, had to give them a go myself. Glad you like the look of it