Cheese Cake No. 2 (Parsi Curd Tart)
This traditional Parsi-style curd cheesecake features a rich, homemade cheese filling sweetened with sugar and studded with dried currants. Prepared by making fresh curds from milk and blending them with eggs and rose water, the mixture is baked in a flaky puff pastry shell for a delightful texture contrast. A classic tea-time treat that bridges the gap between a custard tart and a modern cheesecake.
Ingredients
- 2 quarts Whole milk (Originally '2 seers'. Used to make the fresh curds.)
- 3 tablespoons Lemon juice or white vinegar (Estimated ingredient required to curdle the milk (not explicitly listed in original but necessary for 'Cheese Cake' method).)
- 1/2 pound Dried currants (Originally 'ratal g' (interpreted as 1/2 pound based on context).)
- 1/2 pound Granulated sugar (Originally 'ratal g' (interpreted as 1/2 pound).)
- 8 whole Eggs
- 1 teaspoon Salt (Originally '1 flat spoonful'.)
- 1 teaspoon Rose water (Originally '1 small spoon gelb' (interpreted as Gulab/Rose water).)
- 1 package Puff pastry (Thawed. Originally 'puff paste'.)
- 2 tablespoons Butter (Melted. Quantity estimated from 'khap mujab' (as needed).)
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Instructions
- 1Pour the milk into a large heavy-bottomed pot and bring it to a gentle boil. Once boiling, reduce heat and stir in the lemon juice or vinegar. Stir gently until the milk separates into solid white curds and greenish whey. Remove from heat.
- 2Line a colander with cheesecloth or a clean kitchen towel. Pour the curdled milk mixture into the colander to drain the whey. Let it drain for at least 20-30 minutes until the curds are relatively dry. Squeeze gently to remove excess moisture.
- 3Preheat oven to 375°F (190°C). In a large bowl, crumble the drained curds. Add the sugar, currants, salt, rose water, and melted butter. Mix well. In a separate bowl, beat the eggs until frothy, then fold them into the curd mixture until combined.
- 4Line a pie dish or individual tart tins with the puff pastry. Pour the cheese filling into the pastry shell. Bake for 30-35 minutes, or until the pastry is golden brown and the filling is set and slightly puffed. Let cool before serving.
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