|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 20g||99%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Yorkshire Curd Tart is a speciality 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 a variety of the curd is very easy, see the notes at the end of the recipe.
- For the Pastry:
- 2 ¼ cups/200g. plain flour
- 1 pinch of salt
- 4oz./110g. butter (cubed or an equal mix of butter and lard)
- 2 to 3 tablespoons cold water
- For the Filling:
- 4 oz./125g. unsalted butter (softened)
- 2 oz./50g. caster sugar
- 2 medium eggs (well beaten)
- 6 oz./175g fresh cheese curds
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground mixed spice
- 1 rounded tablespoon white breadcrumbs
- 2 oz./55g. plump, seedless raisins
- 2 oz./55g. currants
Gather the ingredients. Heat the oven 170C
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 from 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.
Make the Tart
Gather the ingredients.
Roll out the pastry on a lightly floured board to 1/4 inch. Grease and then line an 8-inch deep 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, this is up to you.
Line the tart case with baking paper and fill with baking beans. Cook for 15 minutes or until the pastry is a pale golden color. Leave to cool.
In a large baking bowl, cream the butter and sugar together until fluffy and light and pale in color. Add the beaten eggs, salt, spices and breadcrumbs and mix to combine.
Tip the curds into the bowl and carefully fold in/ Finally, add the raisins and currants.
Pour the curd mixture into the prepared tart case, sprinkle with a little more nutmeg and bake in the oven for 30 minutes until golden brown.
Leave the tart to cool but not go cold, it is delicious slightly warm. Eating on the day it is made is always best but it will keep for a few days.
Make Your Own Curds
It is not always possible to buy the fresh cheese curds seen in this traditional tart. You can make a version quickly and simply. Take 2 pints full fat, whole milk. Gently warm to 100F/37C taking care not to boil the milk. Remove from the heat and add 3 tablespoons of lemon juice. Leave the milk to curdle, about 10 minutes, then check, the milk solids will have separated from the liquids. Carefully spoon the curds into a small sieve lined with a muslin cloth. Weigh and use in the recipe above.
If you are really in a hurry, using cottage cheese drained of any liquid will make a great substitute too.