Lemon Curd Tart


■2 x pottle of Evansdale Cheese Curd
■1 x 250g pack of cream cheese
■Zest and juice of 2 lemons, or more if desired
■Sugar to taste
■2 x eggs
■1 heaped tablespoon of cornflour
■Sweet pastry to form a base


Blend together the above ingredients and pour into a sweet pastry base.
Cook in a moderate oven until the filling is set.
Serve with whipped cream.

This recipe is provided by Lesley Dennison



200g roasted pumpkin, cubes
Handful fresh walnuts
A little chopped sage
150g ricotta cheese (Evansdale Cheese)
Pinch salt and pepper Parmesan cheese, freshly grated
1 garlic clove
100g Rocket leaves
1 Tbsp maple syrup
1 tsp sherry vinegar
3 Tbsp walnut oil or a good quality oil
Shortcrust pastry
175g plain flour A pinch of salt
1 tsp caster sugar About 3 Tbsp cold water
125g cold unsalted butter, cut into small cubes


Preheat the oven to 190 C
First make the pastry. Put the flour, sugar and salt in a food processor and process briefly to mix. Add the butter and pulse until the mixture resembles fine breadcrumbs. Transfer to a bowl and stir in enough water to make a dough. Wrap in glad wrap and chill for 30 minutes.

Dice the pumpkin into bite sized pieces, toss with a little oil, salt and pepper, 1 crushed garlic clove (skin on), couple of sage sprigs (stalks included). Roast until tender (10 -15 minutes). Then remove from the oven and set aside.

Roll the pastry out to 20 cm large circle. Place onto a oven tray.
Toss the cooked pumpkin, walnuts, sage and ricotta together gently. Season with salt and pepper. Spread over the base of the pastry, sprinkle with grated parmesan and bake at 200C for 10-15minutes.

Meanwhile; mix the maple syrup, vinegar, oil and a pinch of salt and freshly ground pepper together, taste and correct if necessary. This is sweet and sour with a maple after taste!

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