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Yorkshire Curd Tart
A traditional tart from Yorkshire, featuring a sweet shortcrust pastry filled with a creamy mixture of curd cheese, butter, eggs, sugar, dried fruit, and spices, typically nutmeg. It's a rustic dessert, distinct from modern cheesecakes.
🧂 Zutaten
- 225 g Shortcrust pastry(Homemade or good quality store-bought)
- 85 g Butter(softened)
- 55 g Caster sugar
- 2 large Eggs(separated)
- 225 g Fresh cheese curds
- 0.5 tsp Nutmeg(freshly grated)
- 1 medium Lemon peel(grated)
- 55 g Currants
👨🍳 Zubereitung
- 1
Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm shallow pie dish or tart tin with the shortcrust pastry.
💡 Profitipps: Ensure the pastry is pressed firmly into the tin. - 2
Beat the egg whites until stiff peaks form.
- 3
In a separate bowl, beat the butter and sugar together until creamy. Add the egg yolks, grated nutmeg, lemon peel, and currants, mixing well.
💡 Profitipps: Ensure the butter and sugar are well combined before adding other ingredients. - 4
Gently fold the fresh cheese curds into the butter mixture.
💡 Profitipps: Be careful not to overmix, to maintain a slightly textured filling. - 5
Carefully fold the stiffly beaten egg whites into the curd mixture.
💡 Profitipps: This will help to lighten the filling. - 6
Pour the filling into the prepared pastry case and bake for 30-40 minutes, or until the filling is set and the pastry is golden brown.
💡 Profitipps: The filling should be just set, not overly firm. - 7
Allow the tart to cool completely in the tin before slicing and serving.
💡 Profitipps: This allows the filling to firm up properly.
💡 Profitipps
- ✓If fresh curds are unavailable, good quality cottage cheese can be used as a substitute.
- ✓For a richer flavour, a little mixed spice can be added to the filling.
- ✓Serve with a dollop of cream or a spoonful of custard.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Individual tarts can be made using smaller tartlet tins.
- A touch of orange zest can be added for a citrusy note.