Yorkshire Curd Tart is a delightful treat for teatime. This version is a light shortcrust pastry tart with a filling made with Cottage Cheese Curd. Follow the step by step instructions to make this amazing Cottage Cheese Curd Tart.
A few months ago I took it upon myself to improve my pastry making skills, by taking an online Perfect Pastry Masterclass by Sharing Deliciousness, which is why I have updated this recipe. I hope you agree it’s a much more luxurious recipe than the old one. With better instructions on how to make it.
I love making this Yorkshire Curd Tart, it’s adapted from an old Bero Recipe book that I have. Cottage Cheese Curds makes a great alternative to fresh curd cheese, which is traditionally made using fresh whole milk.
When you add the other traditional ingredients of currants, Lemon and Nutmeg you will have an equally delicious Curd Tart. No-one will know the difference.
Making a Shortcrust Pastry Case
I’ve set out a simple and easy to follow, step by step recipe on How to Make this Shortcrust Pastry Tart case, that you can print off and keep for future reference. You can use these instructions for all recipes that call for a shortcrust pastry tart case like this.
It uses the same quantity of ingredients for the pastry case in this recipe.
The step by step instructions will show you how to make the pastry dough, line your tart tin and blind baking.
Full instructions for making the Shortcrust Pastry Tart will also be found on the recipe card when you scroll down to the bottom of this post.
How to Make the Curd Tart Filling
Once you have made the pastry case, Turn the oven down to 190 deg.
Melt the butter in a large pan, take off the heat, and add the sugar, cottage cheese, eggs, currants, nutmeg, and Lemon zest. Mix until well combined.
Add the curd mixture to the prebaked Pastry Tart Case. Spread the mixture evenly. Add a dusting of grated Nutmeg on the surface.
Bake in the centre of the oven for 25 – 30 mins or until the filling is just set.
Leave in the tin to cool completely before slicing.
I would love it if you left a comment and a rating below to let me know how you got on with the recipe. Thank you so much.
Yorkshire Curd Tart using Cottage Cheese
- 8 inch loose bottomed tart tin
Ingredients – Imperial /oz are approx weights which are calculated by a 3rd party app
For the Pastry
- 200 g plain flour
- Pinch of Salt
- 100 g unsalted butter very cold and cut into cubes
- 50 g cold water
For the Filling
- 50 g butter
- 50 g caster sugar
- 400 g natural cottage cheese or fresh curd
- 2 medium eggs
- 50 g currants
- Pinch grated Nutmeg plus extra for dusting
- Zest of half a lemon
- 1 medium egg
- a splash of water or milk
Make the Pastry
- Rub the butter and flour together with your fingertips until you have a fine breadcrumb consistency. For the very best results, use a food processor.
- Add the water around the edge of the food processor and blitz until you have a smooth pastry dough.
- Flatten the dough and wrap in cling film. Chill for a minimum of 1 hour. Or keep in the fridge overnight to use the next day. This allows the pastry to settle, making it much easier to handle when it comes to lining the tart tin.
- Preheat the oven to 200 deg (fan) Use an oven thermometer to check the correct temperature.
- Lightly grease the sides and base of a 20cm/8” loose bottomed cake tin about 3cm/1ins deep.
- Take the pastry dough out of the fridge and roll between 2 sheets of baking parchment
- Roll the pastry from the centre outwards turning everything in short circular turns as you go until you have a circle that is about 14 inch/36 cm across in diameter allowing for plenty to overlap your tart tin.
- Top Tip: If your pastry starts to get a little too warm and sticky while rolling, place the whole thing, parchment included, onto a baking sheet, and return to the fridge for 10 minutes or so to firm up a little.
- When you have rolled the pastry out to the correct size and thickness, remove the top sheet of parchment. Invert and place the sheet of pastry dough over the tart tin. Remove the bottom sheet of parchment.
- Carefully line the tart tin by lifting and dropping the pastry onto the base and into the sides of tin. Plenty of overlap will allow for shrinkage.
- Cut away any excess pastry and use a wad of this with a little flour to pat the pastry into the sides.
- Cover the pastry with a sheet of cling film to help prevent it drying out, and return it back to the fridge to chill for at least 15 mins. Or you can leave in the fridge overnight to bake the next day.
- Take the raw pastry tart out for the fridge and carefully prick the base of the pastry dough with a fork. Taking care not to pierce the bottom. Line the pastry case with scrunched up baking parchment, or oven safe Industrial Cling Film. DO NOT USE ordinary cling film from the supermarket which will melt.
- Fill with plenty of dried rice or dried beans up to the top. This will help keep the pastry in place during baking. Fold the cling film over the beans to keep them in place.
- Bake in the centre of the oven for 20 mins by this time the pastry should be dry and semi baked. If not, return to the oven with the baking beans for a further 5 mins.
- Remove the baking beans and parchment/cling film and return to the oven for a further 5 mins. The pastry should look dry and ever so slightly golden in colour.
- To make the egg wash, thoroughly mix the egg with a splash of water or milk.
- Take the baked pastry case out of the oven and coat the base and sides with a very light egg wash. Return to the oven for 1 min to dry off the egg wash.
- Take out of the oven and while still warm, using a serrated knife, slice off any excess pastry that is hanging over the sides. Working from the inside of the pastry case to the outside helps prevent any pastry from breaking away as the tin acts as a support while you cut.
- Turn the oven down to 190 deg.
Make the Curd Tart Filling
- Melt the butter in a medium pan, take off the heat and add the sugar, cottage cheese, eggs, currants, nutmeg and Lemon zest. Mix until well combined.
- Fill the Pastry Case with the curd mixture and dust the filling with grated Nutmeg. Bake in the centre of the oven for 25 – 30 mins or until the filling is just set.
- Leave in the tin to cool completely before slicing.