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Yorkshire Curd Tart

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)77.5431
Energy (kCal)1886.212
Carbohydrates (g)187.5353
Total fats (g)93.2158
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For crust, in a mixing bowl stir together flour and the 3 tablespoons sugar; cut in the 1/4 cup butter till crumbly. | 2. Beat egg yolk with water. | 3. Drizzle over flour mixture. | 4. Toss with fork to mix. | 5. On lightly floured surface, roll pastry to a 12 inch circle; fit into a 9 inch pie plate. | 6. Trim and flute edges. | 7. Bake in a 400 degree oven for 10 minutes or till light brown. (hint - place another plate inside crust and bake for 10 minutes, this will avoid shrinkage). | 8. Meanwhile, for filling, combine ricotta cheese or cottage cheese, the 3/4 cup sugar, melted butter, beaten eggs, and pumpkin pie spice. | 9. Mix well. | 10. Stir in currants or raisins. | 11. Pour into prepared crust. | 12. Cover edge of pie with foil; bake in 375 degree oven for 20 minutes. Remove foil. | 13. Continue baking for 15 to 20 minutes more or till filling is set. | 14. Cool. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1 cup - - - -
    sugar 3 tablespoons 604.485 151.197 0.0 0.0
    butter 1/4 cup 171.0 7.857 5.343 14.4
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    water 2 tablespoons 0.0 0.0 0.0 0.0
    ricotta cheese 2 cups drained 863.04 15.0784 55.8496 64.3808
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    butter 2 tablespoons melted 171.0 7.857 5.343 14.4
    egg 2 beaten 143.0 0.72 12.56 9.51
    pumpkin pie spice 1/2 teaspoon 2.907 0.5889 0.049 0.1071
    currant 2/3 cup 47.04 11.4837 1.0453 0.3061

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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