|Nutritional Guidelines (per serving)|
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.