Curd cheese != cheese curds

In a moment of idiocy, while out shopping last week, I bought a tub of curd cheese when I really wanted to get some cheese curds (which I still haven't found a source for). Somehow, I managed to do this without registering that it doesn't even remotely resemble cheese curds until I got it home and opened the tub. So I've got a tub of curd cheese that needs to be used, which means that it's time to bake! I've never baked a curd tart before, but I have eaten them and very much enjoyed it before, so time to give it a go. I'm essentially using this Paul Hollywood recipe, with omissions and substitutions as needed such that I don't need to go out to the shops! There were supposed to be sultanas in there (as a substitute for the currants), but I completely forgot to add them :o(.

Yorkshire Curd Tart
Ingredients
For the pastry

• 150g Plain flour
• 2tbsp Caster sugar
• 75g Unsalted butter
• 1 Egg yolk
• 1/2 tsp Lemon juice

For the filling

• 50g Caster sugar
• 225g Curd cheese
• 2 Eggs
• 2 Egg yolks
• 1tsp Lemon juice
• 25g Butter, melted
• 1tsp Vanilla extract
• 1/2tsp Nutmeg

Method

1. Rub the butter with the flour and sugar for the pastry together until it resembles breadcrumbs.
2. Add the egg yolk, lemon juice and a tablespoon of water and form into a dough. Wrap in cling film and rest in the fridge for 15 mins.
3. Roll out to 3mm thick, line a 20cm tin, weigh down with baking beans and bake blind at 200C for ~20-25 mins.
4. Beat the sugar, curd cheese, eggs, egg yolks, lemon juice, melted butter and vanilla extract together.
5. Pour the mixture into the tart case and grate the nutmeg over the top of the tart.
6. Bake at 180C for 20mins until filling is just set.
7. Allow to cool fully in the tin before removing.

Probably one of my better attempts at rolling pastry out. There are a few cracks appearing that will probably need patching, but not too bad overall!

 The filling isn't the most exciting thing to look at, but it does look like it'll be pretty tasty.

The tart case after blind baking. Not too bad, but I think this illustrates quite neatly why I won't be competing in the Great British Bake Off. In fact, the next time one of my friends asks me why I don't enter, I might just direct them to this very photo!

A little bit of patching later, it's not the prettiest tart case in the world, but hopefully it'll hold together well enough...

Ready for the oven! I very nearly lost my fingertips to the grater, as I finished off a nutmeg. I think it looks pretty nice though!

Ready to eat (nearly - it just needs to cool down). I think I may have over baked it slightly, but I decided that having a slightly solid curd tart would be better than a liquid one.