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Tarte au lait caillé
Curd Pie
- Difficulty
Medium
By Keith Floyd
Published 1987
Ingredients
For the Pastry
8 oz 250 g 4 oz 125
Method
The day before you intend to make the tart, warm the milk to blood temperature and add a few drop of rennet (the amount will depend on the strength of the rennet). Stir and allow the milk to curdle in a warm place for 4 to 5 hours. Then drain the curds either through a fine sieve or in a colander lined with muslin for 12 to 18 hours. If you can’t be bothered with any of this, just buy curd chee
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