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.
Ingredients
Scale
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
Instructions
- Gently warm the pastry to room temperature and roll it out to fit a tart tin, ensuring an even thickness.
- Carefully press the pastry into the tin, trimming excess edges and creating delicate crimped borders.
- Use a fork to create small punctures across the pastry base, preventing unwanted rising during baking.
- Refrigerate the prepared tart shell for 15 minutes to firm up the pastry.
- Separate egg whites and whip them until they form stiff, glossy peaks that hold their shape.
- In a separate mixing bowl, cream butter and sugar until light and fluffy.
- Incorporate egg yolks and curd cheese into the butter mixture, mixing until smooth and well combined.
- Sprinkle freshly grated nutmeg, fragrant lemon zest, and plump currants into the creamy mixture.
- Delicately fold the stiff egg whites into the mixture, maintaining the airiness of the whites.
- Transfer the silky filling into the chilled pastry shell, smoothing the surface with a gentle spatula.
- 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.
- 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