• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditional Home Baking
  • Home
  • About
  • Reviews
  • Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Cake
  • Sheet Cakes and Tray Bakes
  • Loaf Cakes
  • Desserts
  • Books & Reviews
  • About
×

Home » Recipes » Desserts

Yorkshire Curd Tart using Cottage Cheese

May 28, 2020 by Lynn Hill 6 Comments

Sharing is caring!

696 shares
  • Share341
  • Tweet
Jump to Recipe Card

Yorkshire Curd Tart with Cottage Cheese 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.

Baked 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.

overhead close up of a Baked curd tart

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.

How to make a Shortcrust Pastry Case

Overhead shot of a baked 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.

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.

Pastry case filled with curd filling

Add the curd mixture to the prebaked Pastry Tart Case. Spread the mixture evenly. Add a dusting of grated Nutmeg on the surface.

Bake the tart in the centre of the oven for 25 – 30 mins or until the filling is just set.

Slice of Tart on a white plate.

Leave in the tin to cool completely allowing the filling has set firmly before slicing.

This is my favourite Yorkshire Curd Tart Recipe. What's good about it is it uses Cottage Cheese which is easily available in the shops. No more trying to find or make your own fresh curd.

Pin and Save the Recipe for Later

Pinterest Image of a tart with title saying Yorkshire Curd Tart with Cottage Cheese
Baked Yorkshire Curd Tart

Yorkshire Curd Tart using Cottage Cheese

Lynn Hill
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.
4.47 from 15 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 30 mins
Cook Time 50 mins
Resting Time 1 hr 30 mins
Total Time 2 hrs 50 mins
Course Dessert
Cuisine British
Servings 8
Calories 340 kcal

Equipment

  • 8 inch loose bottomed tart tin

INGREDIENTS

For the Pastry

  • 200 grams plain flour
  • Pinch of Salt
  • 100 grams unsalted butter very cold and cut into cubes
  • 50 grams cold water

For the Filling

  • 50 grams butter
  • 50 grams caster sugar
  • 400 grams natural cottage cheese or fresh curd
  • 2 medium eggs
  • 50 grams currants
  • Pinch grated Nutmeg plus extra for dusting
  • Zest of half a lemon

Egg Wash

  • 1 medium egg
  • a splash of water or milk
Prevent your screen from going dark

Instructions
 

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.

Blind Baking

  • 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.

Notes

If you need help in making the pastry, follow these step by step instructions on how to make the Shortcrust Pastry case.
Use industrial catering cling film when blind baking. The kind you buy from the supermarket can generally melt. The tart will keep for a few days in an airtight container in the fridge.
You can make up the pastry tart and leave it covered in the fridge overnight and bake the following day.

Nutrition

Calories: 340kcalCarbohydrates: 32gProtein: 11gFat: 19gSaturated Fat: 11gCholesterol: 110mgSodium: 252mgPotassium: 157mgFiber: 1gSugar: 12gVitamin A: 628IUVitamin C: 1mgCalcium: 64mgIron: 2mg
Keyword shortcrust pastry, Yorkshire Curd
Did you Make this Recipe? Tag it Today!Let me know how you got on. Tag me on Facebook at @TraditionalHomeBakingTHB and include hashtag #TraditionalHomeBaking
« Apricot Flapjack Recipe
Coffee and Almond Cake »

Reader Interactions

Comments

  1. Debbie

    October 11, 2021 at 6:08 pm

    I have been looking for this recipe for years.
    Thankyou

    Reply
  2. Sarah Louise Round

    July 31, 2020 at 9:45 am

    I love curd tart as does my father in law. I always make my own curds with whole milk lemon juice etc. So looking forward to an easier way.

    Reply
    • Lynn

      July 31, 2020 at 10:12 am

      I confess never to have made curd the traditional way. But my mother used to make it.

      Reply
  3. Barbara Donald

    March 12, 2020 at 5:35 pm

    Just made a curd tart with cottage cheese and also put a teaspoon of rum in it. It's a success! Takes me back to my childhood in the 1930s.

    Reply
  4. Kate

    October 30, 2019 at 7:52 pm

    We have just returned from a week’s holiday in Wensleydale where we ate these ‘Yorkshire Cheesecakes’ (from
    Cocketts in Hawes) every day! On arriving home I was keen to try making my own and happened upon your recipe. I multiplied the ingredients by 1.5 as my tin was larger and it’s created the most wonderful deep-filled tart. Absolutely delicious! Next time I will add a splash of rum as I’m sure the ones we had last week were flavoured very slightly with this. Many thanks, 5 stars!

    Reply
  5. Sharon

    August 21, 2019 at 4:07 am

    My grandma always used to put a tablespoon of golden syrup in her curd tarts, which I also do, too!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About

Here you will find easy to make, often step by step recipes that everyone can make at home.

Find recipes for the perfect Afternoon Tea, weekend bake, bake sales and more, including tried and tested easy recipes for the home cooks. Read More

Categories

Easter Baking Ideas

Branflake chocolate easter nests

Chocolate Easter Nests

Chocolate Bundt cake topped with ganache and chocolate eggs

Easter Bundt Cake

Chocolate Cake with Lindt Hazelnut chocolate spread filling. Decorated with mini sugar coated eggs.

Chocolate Cake filled with Hazelnut chocolate spread.

Simnel Cake with Hollow Chocolate Eggs.

Simnel Cake topped with Marzipan and Hollow Chocolate Eggs

More Easter Baking

Scone Recipes

Buttered Chocolate Chop Scone on a white platescone

Chocolate Chip Scones with Buttermilk

Buttered treacle and Ginger scone on a plate

Treacle and Ginger Scones

Cheese and Herb Scones with butter on the side.

Cheese and Herb Scones

Plate of scones with slices of banana

Buttermilk and Honey Scones

More scone recipes

Footer

? back to top

About

  • Privacy Policy
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • About

As Featured on foodgawker. Daily Mail. BuzzFeed. The Guardian. Washington Post.

Copyright © Traditional Home Baking 2021 • All Rights Reserved

696 shares
  • 341Facebook
  • Twitter
  • Pinterest