Warm Yorkshire Curd Tartlette with Boozy Prune Ice Cream, Golden Raisin Purée

Name: Warm Yorkshire Curd Tartlette with Boozy Prune Ice Cream, Golden Raisin Purée
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: Serves four
Cuisine: United Kingdom
Ingredients: 150 g sugar; 500 g golden raisins; l00 ml verjuice or grape juice; 50 ml mead; 60 g sugar; 8 egg yolks; 150 g caster sugar; 300 ml whipping cream; 1 egg yolk; 15-30 ml chilled water; 100 g pitted prunes; 200 ml brandy; 90 g soft brown sugar; 5 g all spice; 3 eggs, beaten; zest and juice of 1 lemon; 40 g melted butter; 450 g curd; 75 g raisins; 225 g plain flour; 115 g diced butter

Preparation info

Serves
four

Difficulty
Medium
Ready in
1 hr 20

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

About

A twist on a traditional Yorkshire tearoom classic. At the risk of being run out of Harome, we’ve added golden raisin purée and the boozy prune ice cream to make it more a dessert; lovely oldfashioned flavours. Serve slightly warm to give a nice contrast with the ice cream.

Ingredients

For the Curd

90 g soft brown sugar
5 g all spice
3

Europe
United Kingdom
Dessert
Vegetarian
Christmas

Method

Mix all the curd ingredients together in a mixer for about 10 minutes. When combined, set aside.

Pastry

In a mixing bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Add the egg yolk and mix to a soft dough. Add water, if necessary. Roll pastry out and line 4 × 10