Yorkshire Curd Tart is a specialty tart from the beautiful county of Yorkshire in Northern England. Made with fresh curd, this variation of cheesecake is a way to use up leftover fresh curd from the cheese making process. The Yorkshire Curd tart is filled with currants, and egg and makes a delightful teatime treat or warm as a filling and delicious pudding.
Fresh curds can be bought from a dairy but are becoming more difficult to get hold of, however, making your own is easy. The best home-made curds need planning ahead as they take overnight to make successfully.
- 2 pints/1.2 liters full cream milk
- 2 tablespoons rennet
- For the Filling:
- 4 oz./125g. unsalted butter (softened)
- 2 oz./50g. caster sugar
- 2 medium eggs (well beaten)
- 1 pinch of salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1 rounded tablespoon white breadcrumbs
- 2 oz./55g. plump,
- seedless raisins
- 2 oz./55g. currants
- For the Pastry:
- 4 oz./125g. plain flour
- 1 pinch of salt
- 2 oz./55g. butter (cubed or an equal mix of butter and lard)
- 2 to 3 tablespoons cold water
- Place the full cream milk into a saucepan and gently bring to blood temperature (98°F/37°C). Remove from the heat and stir in the rennet and leave in a cool place (not the fridge) to set.
- Once cooled and set, gently break up the mixture using a fork, into large chunks. Line a large sieve or colander with fine muslin or cheesecloth and place over a large bowl.
- Spoon the chunks of curd into the sieve or colander and leave to drain for at least 6 hours, preferably overnight.
- Heat the oven 170C/325F/Gas 3
- Place the flour, butter and salt in a large, clean bowl.
- Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
- Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
- Wrap the dough in plastic wrap and chill for a minimum of 15 minutes, up to 30 minutes.
- Roll out the pastry on a lightly floured board to ¼ inch/5mm thick. Grease and then line a 1½”/4cm x 8 inch/20cm tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes. You can also make smaller individual sized tarts (as in the image) this is up to you.
- Line the tart case (s) with baking paper and fill with baking beans. Cook for 15 minutes or until the pastry is a pale golden colour. Leave to cool.
- In a large baking bowl, cream the butter and sugar together until fluffy and light and pale in colour.
- Tip the curd mixture from the sieve into the creamed butter; add the beaten eggs, salt, nutmeg, allspice and beat well until all the ingredients are incorporated. Finally, stir in the breadcrumbs, raisins and currants.
- Pour the curd mixture into the prepared tart case and bake in the oven for 30 minutes until golden brown.
- Leave the tart to cool, then serve.
Eat the Curd Tart slightly warm and within 24 hours of making.
|Nutritional Guidelines (per serving)|
|Total Fat||37 g|
|Saturated Fat||20 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||3 g|