Yorkshire Curd Tart is a specialty tart from the beautiful county of Yorkshire in Northern England. This variation of cheesecake is made with fresh curd as a way to use up left over fresh curd from the cheese making process. The Yorkshire Curd tart is also filled with currants, and egg as 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. To successfully make curds you will need to plan ahead as the best are achieved overnight.
Fresh curds can be bought from a dairy but are becoming more difficult to get hold of, however, making your own is easy. To successfully make curds you will need to plan ahead as the best are achieved overnight.
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
- 1.2 litres/2 pints full cream milk
- 2 tbsp rennet
- 4 oz/100g unsalted butter, softened
- 2 oz/50g fine/caster sugar
- 2 medium eggs, well beaten pinch of salt ¼ tsp freshly grated nutmeg
- pinch salt
- ¼ tsp freshly grated nutmeg
- ¼ tsp ground allspice
- 1 rounded tbsp fresh white breadcrumbs
- 2 oz/50g plump, seedless raisins
- 2 oz/50g currants
- FOR THE PASTRY
- 4 oz/125g all purpose/plain flour
- pinch of salt
- 2oz/ 55g butter, cubed or an equal mix of butter and lard
- 2 - 3 tbsp cold water
Preparation:
Making Curds
Yorkshire Curd Tart is best eaten slightly warm. Always eat the tart within 24 hours of making.
- 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 325F/170C/Gas 3
- Place the flour, butter and salt into 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 Saran wrap/Clingfilm 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 deep, 8 inch/20cm deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes.
- Line the tart case with baking/greaseproof 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.
- Tip the curd mixture from the sieve/colander into the creamed butter; add the beaten eggs, salt, nutmeg, allspice and beat well until all the ingredients are well 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.
Yorkshire Curd Tart is best eaten slightly warm. Always eat the tart within 24 hours of making.
