Yorkshire curd tart recipe

Yorkshire Curd Tart recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Yorkshire Curd Tart, a traditional English dessert that has been enjoyed for generations. This recipe combines a crisp pastry shell with a luscious filling made from curd cheese, eggs, sugar, and a hint of lemon zest. The tart is baked to golden perfection, resulting in a creamy and slightly tangy treat that is sure to please any sweet tooth. Whether served warm or chilled, this timeless dessert is a true crowd-pleaser.

Keywords: Yorkshire Curd Tart, English dessert, traditional recipe, curd cheese, creamy filling.

Yorkshire curd tart recipe details

Yorkshire curd tart recipe, recipe Rating: 4.6
Number of votes:105 

Ingredients

1.2 liter(s)	full cream milk
2 tsp	natural rennet, or equivalent amount of synthetic rennet – check instructions on bottle
120 g	unsalted butter, softened
60 g	caster sugar
2 medium	eggs, beaten
1 pinch(es)	salt
¼ tsp	nutmeg
¼ tsp	ground allspice
1 tbsp	rounded, fresh white breadcrumbs
60 g	seedless raisins
60 g	currants
	For the pastry:
125 g	plain flour
1 pinch(es)	salt
60 g	butter, chilled, cut into small cubes
3 tbsp	cold water

Instructions

The amount of milk used in this recipe is equivalent to 2 Imperial pints, or 2½ US pints. The bottle of rennet may, for example, instruct to use ½ or 1½ tsp per pint, so you would need to use the relevant quantity.

To make the curds: place the milk in a saucepan and gently heat to 37C or 98F. Remove from heat, add rennet and leave in a cool place, not a fridge.

Once set and cool, break up the curds with a fork and strain through a fine sieve lined with muslin or cheesecloth. Leave to drain for about 6 hours or overnight.

To make the pastry: Heat the oven to Gas Mark 3, 170°C, 325°F.

Place the flour, salt and butter in a large bowl. Rub the butter into the flour with your fingertips alone until the mixture resembles breadcrumbs. Add enough cold water to bring to a dough, using a knife or spatula to bring together. Wrap the dough in cling film and chill for 15-30 minutes.

To assemble the tart: roll out the pastry on a lightly floured surface to about ¼-inch or 6mm thick. Grease and line an 8-inch, 20cm pie dish and line with the pastry. Prick the pastry all over with a fork and chill in the refrigerator for 15 minutes.

Line the base of the tart with baking parchment and fill with baking beans or uncooked rice. Bake for 15 minutes or until just golden. Leave to cool. Remove the beans and the lining paper.

Cream the butter and sugar in a bowl until light and fluffy and very pale in colour. Tip in the curds and mix well. Add the beaten eggs, salt, crumbs, raisins and currants and mix thoroughly.

Pour the filling into the pastry case and bake for 30 minutes until golden brown.

Leave the tart to cool and serve warm. Consume within 24 hours.

Preparation time:
ca. 6 hrs 30 min
Grade of difficulty:
medium
Calories per portion:
n/a