Yorkshire Curd Tart
The Yorkshire Curd Tart is one of those regional recipes that never seemed to make it much outside Yorkshire (possibly with one or two exceptions maybe) It’s a Yorkshire goody through and through and is still enjoyed all over Yorkshire. “What is it”? I hear you non-Yorkshire folk asking, well it’s a sort of baked cheese-cake made from the curds produce in the cheese making process. Unfortunately, curds are not easy to come by even in Yorkshire, let alone here in Spain, however, make them very successfully using Cottage Cheese. You can of course make your own curd cheese, but frankly I don’t find it make any noticeable difference and I’ve tried it many times over the years.
Yorkshire Curd Tart - Never Heard of It?
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Calories per Serving 133
Ingredients
- 130 g Short Crust Pastry
- 1 Pinch Nutmeg.
- For the filling
- 200 g Cheese Cottage, Full Fat well drained
- 40 g Butter Salted , Melted
- 25 g Sugar
- 50 g Currants I use golden sultanas as currants are almost impossible to get in Spain
- 20 g Cream
- 1 medium Egg
- Zest of half a lemon
- Half of the nutmeg.
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- This recipe will make either 1 x 18cm flan ring or 12 tart tins
- Preheat oven to 200ºc fan 220ºc non fan Gas mark 7
- Melt the butter in a medium sized pan over a low heat. Take off the heat and allow to cool slightly (we don’t want scrambled egg do we) Use the microwave if you wish to melt the butter.
- Now add the sugar, cottage cheese, egg, currants, pinch of nutmeg and Lemon zest. Mix until well combined.
- Fill the pastry case/s. Add a final touch of grated Nutmeg and on the top.
- Bake in the centre of the oven at 200ºc fan 220ºc non fan Gas mark 7 for 15 – 200 mins or until the filling is set. It will have a slight wobbly consistency which will set firm once the tart is cooled completely.
- Leave in the tin to cool completely before turning out and slicing. Best eaten at room temperature or while still warm.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Desserts & Puddings, Recipes, Teatime Treats, Snacks, Party Food, Vegetarian,, Vegan & Free From, Videos
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Just a normal 12 hole TART tin NOT MUFFIN tins. This kind for making jam tarts, etc.
Hi, No, sorry, it will not give the correct texture to the finished tart.
I forgot to ask: What size tart cavities to make 12 individual tarts, and what cooking time please?
Hi Mr Paul
I’m about to make your Yorkshire curd tart but would like to know if it would be successful if I used dry cottage cheese which is smoother than regular.
Thank you.
Thanks Vanessa, I’m glad you enjoyed the custard tart.
Hi again Mr Paul!
The curd tart was so delicious, I’m making again today.
I can always tell when a recipe is a great success because my son says, ‘Wow! You’ll have to make that again!”
I chose your recipes over others because I feel having had a bakery, you are the expert, rather than the so called celeb chefs.
I made the custard tart, also a great success and exactly how I remember true bakery custard tarts.
I will however, in the future add slightly more sugar. I used soft brown sugar, so perhaps it’s less sweet than white.
I shall certainly explore more recipes and pass your name to others.
Thanks again!
Hi Vanessa, Thanks for your feedback, I really do appreciate it. Good luck with the custard tart, do let us know how it goes and send a photo if possible. Also a big thank you for the 5 star rating.
I lived in Lancashire on the Yorkshire border and only found one bakery which sold curd tart. Now living in the South West it’s impossible to find and unfortunately good bakeries are also difficult to find.
I made your curd tart last week and was a great success. My work colleague, after tasting asked for your recipe too! My son also loved it!
Thanks!
Going to make your custard tart now!
Yes Debra, in the video I do mention that twice.
do you remove the excess liquid from the cottage cheese
Really looking forward to the curd tart