Bratton Clovelly
... a time before Cheesecake
Devon Curd-Cake
The recipe was originally made with Milk Curds and a pastry base
this recipe gives the option of a Pastry or a Biscuit base

Curds are formed in the separation of milk (Curds and Whey)
The Curds are the “Soft Cheese” ~ Curds once processed are formed and pressed/compacted and over time turn into the hard cheeses as found up the road in Cheddar, Somerset
As Curds are not easily available, and to make use of easily available ingredients, two types of Cream Cheese (do not use the ‘low fat’ versions) & Devon Clotted Cream will be used

Download Recipe Here


Biscuit Version
Ingredients and method
Biscuit Curd Cake

Biscuit Base
100g Digestive +  100g Ginger Nut biscuits
+ 75g Butter

The Filling
300g Basic Cream Cheese
300g Mascarpone Cheese
50g Clotted Cream
175/200g Caster Sugar
2 Eggs
10ml Lemon Juice
5ml Vanilla Essence

 

Making the Biscuit Base

Crush all the Biscuits until you have fine crumbs
Melt the butter and stir into the crumb mix
(Preheat the oven to 170C) 

Using your fingers and/or back of a spoon, press the mixture into a 22cm spring-form cake ring
(see image above) 
Bake for 5 min then remove to cool slightly


Pastry Version
Ingredients and method
Pastry Curd Cake
Pastry Base
125g/4oz plain flour
 55g/2oz butter, cubed pinch of salt & 
30-45ml/2-3 tbsp cold water

Filling
150g Basic Cream Cheese
300g Mascarpone Cheese
 140/150g Caster Sugar
50g Clotted Cream  ~ 1 Large Egg
10ml Lemon Juice
 5ml Vanilla Essence
 
Making the Pastry Base

Put flour and salt in a bowl & rub in the butter until the mixture that resembles breadcrumbs
Slowly add water until you bind the doug
Wrap the dough in cling-film & chill for 10 min
(Preheat the oven to 190C )
Using a 22cm pastry case and Blind Bake the pastry for 15 minutes until firm & slightly brown


Finally for Both Versions

Add all the Curd ingredients together and beat them until well mixed
Pour the Curd Mix into the case and bake at 170C for approx 25min(Pastry)
up to 35min (Biscuit), avoid burning the top by pacing a sheet of foil over of the tin.

Cook until the centre of the curd is still slightly wobbly

Allow to stand on a wire tray until cool then refrigerate for several hours before serving

Serve with Devon Cream and if desired a side serving of 'Tart' fruit to compliment
the richness of the 'Curd-Cake

Download Recipe Here


Other Variations
Certain fruit may be added to the mix before baking
Raisins, Blueberries, Raspberries, Blackcurrents or similar
~ do not over-do the amount of fruit 
You could trial these variations by making a batch of 'tart-lets'  
to discover which fruit you prefer

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