My recipe for Yorkshire Curd Tart is a traditional baked cheesecake, using fresh curd cheese in a shortcrust pie crust.
A Traditional English Tart Recipe from Yorkshire
My recipe for Yorkshire Curd Tart is a traditional recipe that my late father loved. Made with a pie shell of shortcrust pastry which is filled with a curd cheese and egg custard mixture, it’s fabulous with a cuppa.
There are many local recipes for Yorkshire Curd Tart in Yorkshire, which is a big county; but, I have always used this recipe, which has lemon zest in the filling adding a citrussy zing.
You can omit the mixed spice if you like, but most traditional curd tart recipes will have some sort of spice added to the mixture, be it mixed spice, cinnamon or ground nutmeg.
I’ve also seen recipes that have a splash of brandy added, which I’m sure adds another delectable element to this baked curd cheesecake.
A curd tart is basically a baked cheesecake using fresh curds, which are a by-product of cheesemaking. The origins off these sweet curd flans are thought to go back many centuries.
My recipe today makes a large tart using a 18cm (9″) pie dish. However, you can make individual tarts, I usually get between 10 and 12 smaller tarts usung this recipe.
If you live in a country where fresh curds (curd cheese) are hard to find, then you can use drained full-fat cottage cheese in place of curd.
I hope you enjoy this recipe if you make it, and don’t forget to make a pot of Yorkshire Tea to accompany your fresh baked tart or tarts!
Culinary Notes & Substitutions
- If you live in a country where fresh curds (curd cheese) are hard to find, then you can use drained full-fat cottage cheese in place of curd.
- Use sultanas or raisins in place of currants.
- Line a 12 hole muffin tin with tinfoil cases or butter well, to make individual curd tarts. Bake for 20 to 25 minutes.
- In place of mixed spice, use 1/4 teaspoon of ground nutmeg.
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Recipe for Yorkshire Curd Tart
Yorkshire Curd Tart
My recipe for Yorkshire Curd Tart is a traditional recipe that my late father loved. Made with a pie shell of shortcrust pastry which is filled with a curd cheese and egg custard mixture, it's fabulous with a cuppa.
There are many local recipes for Yorkshire Curd Tart in Yorkshire, which is a big county; but, I have always used this recipe, which has lemon zest in the filling adding a citrussy zing.
You can omit the mixed spice if you like, but most traditional curd tart recipes will have some sort of spice added to the mixture, be it mixed spice, cinnamon or ground nutmeg.
I've also seen recipes that add a splash of brandy added, which I'm sure adds another delectable element to this baked curd cheesecake.
A curd tart is basically a baked cheesecake using fresh curds, which are a by-product of cheesemaking. The origins off these sweet curd flans are thought to go back many centuries.
My recipe today makes a large tart using a 18cm (9") pie dish. However, you can make individual tarts, I usually get between 10 and 12 smaller tarts usung this recipe.
If you live in a country where fresh curds (curd cheese) are hard to find, then you can use drained full-fat cottage cheese in place of curd.
I hope you enjoy this recipe if you make it, and don't forget to make a pot of Yorkshire Tea to accompany your fresh baked tart or tarts!
Ingredients
- 225g readymade or homemade shortcrust pastry
- 50g butter
- 50g caster sugar
- 1 medium egg, beaten
- 1/2 teaspoon mixed spice
- Grated zest and juice of 1 lemon
- 225g curd cheese, or drained full-fat cottage cheese
- 75g currants, or raisins
- 3 tablspoons milk
Instructions
- Pre-heat oven to 180C/160C Fan/350F/Gas mark 4. Line a 9" pie dish with baking paper, or grease it with butter.
- Roll out the pastry on a floured board, and then line the prepared pie dish with the pastry.
- Beat the butter and sugar together in a large bowl, until it is light and fluffy.
- Add the beaten egg, mixed spice, and lemon zest and juice - mix well.
- Add the remaining ingredients, and then spoon the filling into the pastry lined pie dish.
- Bake in the middle of pre-heated oven for 25 to 30 minutes, or until the filling is set and is golden brown.
- Remove from the oven and allow to cool in the pie dish. Serve cut into slices at room temperature.
Notes
If you live in a country where fresh curds (curd cheese) are hard to find, then you can use drained full-fat cottage cheese in place of curd.
Use sultanas or raisins in place of currants.
Line a 12 hole muffin tin with tinfoil cases or butter well, to make individual curd tarts. Bake for 20 to 25 minutes.
In place of mixed spice, use 1/4 teaspoon of ground nutmeg.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 327Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 65mgSodium 360mgCarbohydrates 37gFiber 2gSugar 26gProtein 11g
Wendy Partridge says
I made this tart today and it is really lovely, thank you for sharing this recipe. A trip to Yorkshire is never complete without a curd tart but I think that this is one of the nicest recipes I have tasted.
Helen flowitt says
Hi. How long will the Yorkshire curd tart keep after making. Also will it freeze well. Thank you