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

Preparation info

  • Dessert - Serves


    • Difficulty


    • 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.


For the Curd

  • 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


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


    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 cm tartlette cases, make sure your tins have been greased or they are non-stick. Chill in the fridge for about 10 minutes. Remove from fridge, fill each case with the curd mixture and bake in a moderate oven at 190°C/gas mark 5 for approx 20 minutes, or until golden brown.

    Boozy Prune Ice Cream

    Heat up the brandy in a pan with the sugar and allow the sugar to melt. Pour over the pitted prunes and leave them in the fridge ovenight to marinate. Remove the prunes the next day and allow to drain a little. To make the custard, heat up the cream in a saucepan. Beat the yolks and the sugar together. When the cream is warm, pour a little over the yolks and stir well. Pour the yolk mixture back into the cream, then strain.

    Chop the prunes and add them to the custard. Pour into an ice-cream machine and churn until ready. NB: The prunes can be stored in the brandy in an airtight jar to improve and maximize the flavour.

    Purée of Golden Raisins

    Place all ingredients into a saucepan and allow to simmer until the liquid becomes syrup consistency. Pour the liquid off. Purée the raisins until smooth. If the mixture is too dry, add the liquid saved from cooking until the correct consistency.