Yorkshire curd tart

Yorkshire curd tart is traditionally eaten at Pentecost. It’s an old form of cheesecake that was traditionally made with beestings or colostrum, the first milk a cow produces after calving. This milk is thicker and yellowish, and is particularly rich in nutrients and fat. In more recent years, the cake has been made with curd cheese, a very light cheese made by hanging curdled milk in muslin and draining it for a few hours. You can also make curd with soured milk or buttermilk, but I’ve use