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Irish Curd Tart Recipe


In Ireland, pies and tarts are very popular. So, If youíre looking for a good, authentic dessert to serve with your favorite Irish foods, or for St. Patrickís Day, youíll want to consider the following Irish Curd Tart. Itís similar to a cheesecake, but has a different, yet nice texture. Curd cheese isnít available in the US (or itís difficult to find), so this tart uses cottage cheese which is drained, and whizzed in the food processor or blender with the other filling ingredients. Actually, this tart goes together fairly quickly.
ĒĒ
One of the things that is pleasant about this tart, is that it isnít too sweet. You can serve fresh berries or peaches for garnish if you like, but itís good on its own and is light and slightly lemony. For a change, you could substitute lime for the lemon.

8 Servings

Pastry for a 9" pie

Filling:
1 pound cottage cheese

2 eggs, separated
1/4 cup sugar
1 teaspoon vanilla
1 tablespoon softened butter
Juice and zest of 1 lemon

Topping:
1 tablespoon melted butter
1 tablespoon sugar
1 tablespoon flour
1 egg
  1. Preheat oven to 350į.
  2. Roll out the pastry and fit it into a 9" tart pan at least 1" deep with a removable bottom; place in the refrigerator while preparing the filling.
  3. Filling: Pour the cottage cheese into a fine strainer set over a bowl and press the liquid out; transfer to a food processor.
  4. Add the egg yolks, sugar, vanilla, butter, lemon rind, and lemon juice; process until smooth.
  5. Spread the filling evenly in the crust.
  6. Topping: Melt the butter; add the sugar, flour, and egg; whisk until smooth and spread over the filling.
  7. Bake 30-40 minutes or until the filling is set.

Amount Per Serving
Calories 261 Calories from Fat 134
Percent Total Calories From: Fat 51% Protein 17% Carb. 32%

Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 6 g
Cholesterol 96 mg
Sodium 421 mg
Total Carbohydrate 21 g
Dietary Fiber 0 g
Sugars 8 g
Protein 11 g

Vitamin A 6% Vitamin C 5% Calcium 0% Iron 5%

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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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