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Yorkshire Curd Tart
Yorkshire Curd Tart is a traditional English recipe (from Yorkshire) for a classic tart of a fresh curd, butter, sugar and egg mix with dried fruit that's baked on a rich shortcrust pastry base. The full recipe is presented here and I hope you enjoy this classic English version of: Yorkshire Curd Tart.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+cooling time)
Serves:
8
Rating: 
Tags : Milk RecipesCheese RecipesBaking RecipesCake RecipesBritish RecipesEnglish Recipes
This is a traditional pie using home-made curd cheese as a filling that hearkens back to the cheese tarts of the Medieval period. Use as a tea-time treat or even as a dessert.
Ingredients:
For the Pastry:
175g plain flour
100g butter, chilled and diced
2 tsp caster sugar
1 egg, beaten
For the Filling:
1.2l whole milk
4 tbsp lemon juice
zest of 1/2 lemon
70g butter, softened
70g caster sugar
1 egg, beaten
1/4 tsp finely-grated nutmeg
50g mixed, dried, fruit
Method:
Begin my making the curd cheese. Pour the milk into a large saucepan over a low heat and gently bring to a simmer. Take off the heat at this point then pour in the lemon juice and stir twice with a wooden spoon as the curds form. Set aside to cool for 60 minutes.
Once the curd mixture has cooled, line a fine-meshed sieve with a double layer of muslin. Pour in the curd mixture and allow to drain in the refrigerator over night (this way your are separating the curds from the whey). The following day you will end-up with drained curds in the muslin.
When ready to bake, prepare the pastry. Combine the flour and sugar in a bowl. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs. Now add the beaten egg and bring the mixture together as a dough (if it looks a little crumbly add just a little cold water). Turn onto a floured work surface and flatten out then roll out the pastry until large enough to cover the base and sides of your pie dish.
Using the rolling pin to help you, carefully lift the pastry and set over the pie dish. Carefully press down into the dish then trim off any excess and lightly prick the base with the tines of a fork.
At this point, pre-heat your oven to 180C and place a baking tray in the oven to heat (if you bake your tart on a pre-heated baking tray this helps prevent the base of the pastry from turning soggy).
For the filling, cream together the butter and sugar until pale and fluffy. Add the egg, a little at a time, beating thoroughly to combine after each addition. Now stir in your curd cheese, lemon zest, nutmeg and the fruit. Stir everything together until combined then spoon the curd mixture into the prepared pastry case.
Transfer to your oven, sitting it on the hot baking tray and bake for about 30 minutes, or until the pastry case is golden brown and the filling has set. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving.
The tart can be served warm or cold.
