Cheese Cake No. 3 (Parsi Curd Tart)

Cheese Cake No. 3 (Parsi Curd Tart)

This unique Parsi take on a traditional cheesecake creates a rich, textured curd tart unlike modern cream cheese versions. Fresh milk is simmered with beaten eggs and lemon juice to form tender, custard-like curds, which are then enriched with thick cream, sweet currants, and aromatic nutmeg. Baked inside flaky puff pastry shells until golden, these individual tarts offer a sophisticated blend of savory richness and sweet spice.

Ingredients

  • 4 cups Whole milk (Originally '1 Seer'.)
  • 1 cup Heavy cream (Originally '0.25 Seer thick cream'.)
  • 1/3 cup Dried currants (Originally '5 Tola'. Cleaned and washed.)
  • 2 whole Eggs (Fresh)
  • 4 yolks Egg yolks (Separated from whites.)
  • 4 teaspoons Brandy (Originally '4 small spoons chadi'. 'Chadi' likely refers to brandy or sherry in this historical context.)
  • 3 tablespoons Lemon juice (Juice of 1 lemon.)
  • 1/4 teaspoon Nutmeg (Freshly grated.)
  • 3/4 cup Powdered sugar (Quantity estimated (not specified in original text).)
  • 2 tablespoons Butter (For greasing tins.)
  • 1 package Puff pastry (Thawed if frozen.)

Instructions

  1. 1Clean the currants thoroughly, wash them, wipe them dry, and remove any stems.
  2. 2Break the 2 whole eggs into a soup plate and beat them thoroughly with a fork. Mix these beaten eggs well into the milk.
  3. 3Prepare a double boiler: Boil water in a large pot. Place the vessel containing the milk and egg mixture inside the pot of boiling water. Pour the lemon juice into the milk mixture and stir gently. Continue heating until the milk curdles and the whey separates clearly.
  4. 4Remove from heat. Pour the curdled mixture into a clean, thin white cloth (muslin or cheesecloth). Tie it up and hang it to drain until all the water has dripped out and the cheese is dry.
  5. 5Once the cheese is dry, place it in a mixing bowl. In a separate bowl, beat the 4 egg yolks thoroughly with a fork until thin. Add the beaten yolks to the cheese. Add the heavy cream, prepared currants, brandy, grated nutmeg, and powdered sugar. Mix everything together thoroughly.
  6. 6Preheat oven to 375°F (190°C). Grease tart tins (kedia) with butter. Line the tins with puff pastry. Fill the pastry-lined tins with the cheese mixture. Optionally, place thin strips of puff pastry in a cross/lattice pattern on top. Bake for 20-25 minutes until the pastry is golden brown and the filling is set.
  7. 7Remove from the oven. While still warm, sift powdered sugar over the top using a sieve. Serve warm or at room temperature.
Loading interactive app...