Yorkshire Tarts

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

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