Mrs Simkins’ Ricotta Curd Tarts
These yummy little tarts, similar to the traditional curd tarts from the North of England, are very easy to make in a food processor. Eat warm from the oven with a freshly brewed mug of your favourite Clipper tea!
- 160g plain flour
- 40g cold butter, diced
- 40g cold lard or block vegetable shortening, diced
- 2 tablespoons cold water
- Pinch of salt
- 40g softened butter
- 25g caster sugar
- 110g ricotta cheese, drained of any whey
- 1 medium egg
- 50g currants
- Finely grated zest of ½ lemon
Preheat the oven to 180C (fan ovens) or equivalent
You will need 2 x greased 12 cup tart tins and a 6 cm fluted cutter
To make the pastry: tip the flour into the bowl of your food processor and add the salt, butter and lard or vegetable shortening .Whiz into fine crumbs. Whiz again briefly. Add the water and whiz until the mixture is just starting to come together in large clumps: take care not to over-process. Turn it onto a floured board and knead lightly into a ball.
Roll out the pastry to the thickness of slightly less than a pound coin. Cut out circles and line the prepared tins.
To make the filling: beat the butter and sugar together until light and fluffy and mix in the ricotta, egg, lemon zest and currants.
Spoon into the tart cases and bake in a preheated oven for approximately 15 minutes or until puffed and golden.