Name: Yorkshire Tarts
Yield: Makes 10 tarts
Cuisine: British
Ingredients: ¼ cup (35 g) dried currants; 1½ cups (385 g) Homemade Curd Cheese (facing page) or store-bought whole-milk ricotta cheese or cottage cheese; ⅓ cup (70 g) sugar; 6 cups (1.4 l) milk; 3 tablespoons fresh lemon juice; 1 egg yolk, lightly whisked; ¾ teaspoon grated lemon zest; 1 whole egg; 6 tablespoons (90 g) cold unsalted butter, cut into 8 pieces, plus room-temperature butter for the muffin cups; ¼ teaspoon salt; 1 egg yolk; 4 tablespoons (60 g) unsalted butter, at room temperature; 1 cup (125 g) flour; Pinch of ground nutmeg; 3 tablespoons confectioners’ sugar

Preparation info

Makes
10
tarts

Difficulty
Medium

Appears in

The Official Downton Abbey Afternoon Tea Cookbook

By Downton Abbey

Published 2020

About

Traditionally, the custard filling in these tarts was made from curds left over from cheese making. If you are making the creamy curds from scratch, begin a day or two in advance to allow time for them to drain. A specialty of Yorkshire, where Downton Abbey is set, these tarts are a shining addition to a teatime table.

Ingredients

For the Filling

1½ cups (385 g) Homemade Curd Cheese (facing page) or store-bought whole-milk ricotta cheese or cottage cheese

Method

To begin making the filling, prepare the curd cheese as directed. If using store-bought ricotta or cottage cheese, place a fine-mesh sieve over a bowl and spoon the cheese into the sieve. Cover and refrigerate to drain for at least 8 hours or up to overnight.

To make the pastry, in a food processor, combine the flour, confectioners’ sugar, and salt and process until blended, about 5 sec