Yorkshire Curd Tart
A crisp pastry case filled with a lightly spiced curd cheese, currant and lemon filling.
- Prep
- 30 min
- Cook
- 45 min
- Serves
- 8
- Level
- Medium
Curd tart is a Yorkshire teatime classic. The filling is traditionally made with fresh curds, but cottage cheese pushed through a sieve is a good stand-in.
A grating of nutmeg or a pinch of allspice gives it its gentle spice.
Yorkshire Curd Tart
1 hr 15 min total · approx. 380 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 200°C / 180°C fan. Line a 20cm tart tin with the pastry and blind bake for 15 minutes.
- Beat the butter and sugar until pale, then beat in the eggs.
- Mix in the curd cheese, lemon zest, currants and allspice.
- Pour into the pastry case, lower the oven to 180°C / 160°C fan and bake for 25–30 minutes until just set and golden.
- Cool before slicing.
Cook's noteGrate a little fresh nutmeg over the top before baking.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
