Yorkshire Curd Tart Recipe

Yorkshire Curd Tart. Elaine Lemm
  • 75 mins
  • Prep: 30 mins,
  • Cook: 45 mins
  • Yield: Serves 6
Ratings (16)

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. 

What You'll Need

  • 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

How to Make It

Making Curds

  • 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)
    Calories 579
    Total Fat 37 g
    Saturated Fat 20 g
    Unsaturated Fat 12 g
    Cholesterol 228 mg
    Sodium 742 mg
    Carbohydrates 50 g
    Dietary Fiber 3 g
    Protein 14 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)