Authentic Yorkshire Curd Tart Recipe: A Sweet British Classic

Crafting a delightful yorkshire curd tart brings nostalgic memories of northern England’s rich culinary traditions.

Sweet cheese and delicate pastry combine in this classic regional delicacy.

Local bakers have perfected this recipe through generations of careful preparation.

Creamy curds mingle with subtle hints of nutmeg and raisins.

Lancashire and yorkshire kitchens share deep connections through such traditional desserts.

Each slice tells a story of pastoral landscapes and time-honored cooking techniques.

You’ll find this treat surprisingly simple to create with just a few quality ingredients.

Dive into this delectable journey of taste and heritage!

Everything In Mary Berry Yorkshire Curd Tart

• Pastry: A classic shortcrust pastry that provides a crisp and buttery foundation for the tart.
• Butter: Adds richness and helps create a smooth, creamy texture.
• Sugar: Provides sweetness and helps balance the tangy flavor of the curd cheese.

• Curd Cheese: A traditional English soft cheese that gives the tart its distinctive creamy and slightly tangy character.
• Eggs: Whole eggs that help bind and set the filling, creating a light and delicate texture.
• Nutmeg: A warm, aromatic spice that adds depth and complexity to the tart's flavor profile.

• Lemon Zest, Currants: These ingredients add brightness, subtle citrus notes, and a touch of sweetness to complement the rich curd cheese base.

How To Prepare Mary Berry Yorkshire Curd Tart

Step 1: Prepare the Pastry Shell

Roll out the pastry carefully and drape it into a tart tin. Use a fork to gently prick the base, creating small holes that prevent bubbling. Place the prepared shell in the refrigerator to chill and firm up.

Step 2: Warm Up the Oven

Set your oven to 180°C for standard ovens or 160°C for fan-assisted ovens. This ensures the perfect baking environment for your tart.

Step 3: Whip the Egg Whites

Separate the egg whites and whip them vigorously until they form stiff, glossy peaks. Set the fluffy whites aside for later use.

Step 4: Create the Creamy Base

In a mixing bowl, cream together the butter and sugar until light and smooth. Add the egg yolks and curd cheese, blending until the mixture becomes uniform and silky.

Step 5: Add Flavor Boosters

• Freshly grated nutmeg
• Bright lemon zest
• Plump currants

Stir these elements into the creamy mixture to create a complex flavor profile.

Step 6: Fold in the Egg Whites

Gently fold the previously whipped egg whites into the mixture. Use a light touch to maintain the airiness and prevent deflating the whites.

Step 7: Fill and Smooth the Tart

Carefully spoon the prepared mixture into the chilled pastry shell. Use a spatula to smooth the top, creating an even surface.

Step 8: Bake to Golden Perfection

Place the tart in the preheated oven and bake for 30-35 minutes. Look for a golden-brown color and a slightly firm center that indicates the tart is perfectly cooked.

Step 9: Cool and Serve

Allow the tart to cool completely at room temperature. This resting period helps the filling set and makes slicing easier. Serve and enjoy your traditional Yorkshire treat!

Helpful Tips For Mary Berry Yorkshire Curd Tart

• Whip Whites Carefully: Fold egg whites gently to maintain their airy texture, ensuring a light and fluffy tart consistency.
• Choose Quality Cheese: Select fresh, high-quality curd cheese for the most authentic and rich Yorkshire tart flavor.
• Prevent Soggy Bottom: Prick pastry base and chill before filling to create a crisp, golden crust that won't become waterlogged.
• Spice with Nutmeg: Use freshly grated nutmeg for a more intense, aromatic flavor that elevates the traditional tart profile.
• Currant Coating Trick: Lightly dust currants with flour before adding to prevent them from sinking to the bottom of the tart.

Creative Twists On Mary Berry Yorkshire Curd Tart

• Gluten-Free Version: Replace traditional pastry with gluten-free shortcrust pastry, using a blend of rice flour and almond flour for a similar texture.
• Vegan Alternative: Substitute curd cheese with silken tofu, use plant-based butter, and replace eggs with aquafaba or commercial egg replacer for a dairy-free option.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of sugar, and reduce currants to minimize natural sugar content while maintaining flavor profile.
• Fruit Swap Variation: Replace currants with chopped dried cranberries or blueberries for a different fruity dimension and slightly tangy taste.

Perfect Matches For Mary Berry Yorkshire Curd Tart

• Pair with Aromatic Tea: Brew a delicate Earl Grey or chamomile tea to complement the tart's subtle lemon and nutmeg flavors, enhancing the creamy texture of the curd cheese.
• Match with Sweet Dessert Wine: Select a chilled Moscato or Sauternes to balance the tart's richness, highlighting its custardy notes and adding a luxurious touch to your dessert experience.
• Create a Fruity Contrast: Serve alongside fresh raspberries or a small berry compote to cut through the tart's creaminess and provide a bright, tangy counterpoint to the sweet pastry.
• Elevate with Cream Accompaniment: Add a dollop of lightly whipped cream or crème fraîche to introduce a silky texture that softens the tart's nutmeg warmth and brings out its delicate cheese flavor.

How To Store Mary Berry Yorkshire Curd Tart Easily

• Store leftover Yorkshire curd tart in an airtight container in the refrigerator for up to 3-4 days. Cover tightly with plastic wrap or lid to prevent drying out.
• Wrap individual slices or whole tart in freezer-safe plastic wrap, then place in a freezer bag. Freeze for maximum 2 months. Ensure complete cooling before freezing to maintain texture.
• Warm slices at 150C for 8-10 minutes. Cover loosely with foil to prevent excessive browning. This method helps restore the tart's original crisp pastry and soft filling.
• Let frozen or refrigerated tart sit at room temperature for 30-45 minutes before serving.

Mary Berry Yorkshire Curd Tart FAQs

• What are the key ingredients in a traditional Yorkshire Curd Tart?

The key ingredients are curd cheese (also known as cottage cheese), eggs, butter, sugar, nutmeg, lemon zest, and currants, all nestled in a pastry base.

• Is this tart a sweet or savory dish?

This is a sweet dessert tart with a delicate, light texture that combines the richness of cheese with subtle sweet and aromatic flavors.

• Why do Yorkshire Curd Tarts use whipped egg whites?

Whipping egg whites creates a lighter, airier texture in the tart, making it less dense and more delicate compared to other cheese-based desserts.

Why Mary Berry Yorkshire Curd Tart Is A Traditional Treat

• Craft with Ease: Perfect for bakers seeking a simple yet impressive dessert that requires basic kitchen skills and minimal technical expertise.
• Celebrate Traditional Flavors: Brings authentic Yorkshire culinary heritage to your table with its classic combination of curd cheese, currants, and subtle nutmeg notes.
• Quick Family Treat: Delightful dessert that comes together smoothly, making it an excellent choice for weekend baking or surprising loved ones with a homemade sweet.
• Versatile Occasion Dessert: Suitable for afternoon tea, family gatherings, potlucks, or as a charming homemade gift that showcases your baking prowess.

Yorkshire Curd Tart Recipe

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4.7 from 32 reviews

• Total Time: 45-50 minutes
• Yield: 4 1x

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Description

Sweet Yorkshire tradition meets creamy delight in this classic Yorkshire curd tart, a nostalgic dessert celebrating local dairy craftsmanship. Milky, tangy curds nestled in buttery pastry invite you to savor a slice of northern England’s culinary heritage.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 8 ounces (225 grams) shortcrust pastry
• 8 ounces (225 grams) curds
• 3 ounces (85 grams) butter
• 2 eggs, separated

Sweeteners and Flavors:

• 2 ounces (55 grams) white sugar
• 1/2 teaspoon grated nutmeg
• Grated peel of 1 lemon

Dried Fruits:

• 2 ounces (55 grams) currants

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Instructions

1. Gently warm the pastry to room temperature and roll it out to fit a tart tin, ensuring an even thickness.
2. Carefully press the pastry into the tin, trimming excess edges and creating delicate crimped borders.
3. Use a fork to create small punctures across the pastry base, preventing unwanted rising during baking.
4. Refrigerate the prepared tart shell for 15 minutes to firm up the pastry.
5. Separate egg whites and whip them until they form stiff, glossy peaks that hold their shape.
6. In a separate mixing bowl, cream butter and sugar until light and fluffy.
7. Incorporate egg yolks and curd cheese into the butter mixture, mixing until smooth and well combined.
8. Sprinkle freshly grated nutmeg, fragrant lemon zest, and plump currants into the creamy mixture.
9. Delicately fold the stiff egg whites into the mixture, maintaining the airiness of the whites.
10. Transfer the silky filling into the chilled pastry shell, smoothing the surface with a gentle spatula.
11. Bake in a preheated oven at 180°C (160°C fan) for 30-35 minutes until the surface turns golden and the filling is just set.
12. Remove from the oven and allow the tart to cool completely at room temperature before slicing.

Notes

• Toast currants briefly before adding to enhance their natural sweetness and prevent them from sinking to the bottom of the tart.
• Use room temperature ingredients to ensure smoother mixing and better incorporation of egg whites.
• Substitute dairy-free curd cheese and plant-based butter for a vegan version of this traditional dessert.
• Sprinkle extra nutmeg on top just before serving to boost the aromatic flavor profile and create a beautiful presentation.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 367 kcal
• Sugar: 18 g
• Sodium: 50 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 105 mg