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Yorkshire curd tart
Allspice-scented curd cheese and currant tart
BritishCurd tart is the Yorkshire tea-shop tart that was made at Whitsuntide, when farms had more milk than they could drink and turned it into fresh curds. The filling of curd cheese, eggs, currants and a good pinch of allspice is set in shortcrust, so it is creamy, slightly grainy and lightly spiced, a cousin of cheesecake. Market cafés from York to Ripon still sell it by the slice. Chef's tip: use proper curd cheese or well-drained ricotta; soft cream cheese makes it heavy and smooth instead of crumbly.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 8
Ingredients
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Method
0/6 doneStep 1: Heat the oven to 400°F (350°F fan). Roll the 9 oz shortcrust pastry to line a 20 cm tart tin and chill for 15 minutes.
20 minStep 2: Line with paper and baking beans and bake 12 minutes, then remove the paper and bake 5 minutes more until dry and pale gold. Turn the oven down to 350°F (325°F fan).
17 minStep 3: Beat the 1 ¾ oz butter and 2 ⅛ oz caster sugar, then beat in the 9 oz curd cheese or drained ricotta, 2 eggs, 1 tsp lemon zest and ½ tsp ground allspice. Stir in the 2 ⅛ oz currants.
4 minStep 4: Spoon the filling into the case, level it and grate a little 1 pinch grated nutmeg over the top.
2 minStep 5: Bake for 25 minutes until puffed and golden at the edges and just set in the middle. A common mistake is baking until it soufflés right up, which makes it crack and weep.
25 minStep 6: Cool in the tin and serve at room temperature.
30 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 9 g
- Carbs
- 33 g
- Fat
- 19 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does yorkshire curd tart take?
- About 70 minutes in total: 30 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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