Dessert

Yorkshire Curd Tart Recipe

ByJack Voss November 30, 2025November 30, 2025

Introduction

Yorkshire curd tart is a traditional English dessert featuring a tender, buttery pastry filled with a creamy, lightly tangy curd mixture studded with sweet currants. This nostalgic tart offers a comforting balance of textures and flavors, perfect for an afternoon treat or a simple dessert.

A baked tart with a golden-yellow filling dotted with small dark raisins or currants, set in a light beige crust that has a slightly rough texture and crimped edges, sitting inside a dark metal tart pan. One slice is cut out, showing a thin crust bottom under the smooth filling. The tart pan rests on a white marbled surface with a few broken eggshells blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

140g plain flour
Pinch of baking powder
85g salted butter
1 tsp caster sugar
1.2l full-fat Jersey milk
Juice of 1 lemon
50g unsalted butter
50g caster sugar
1 large hen or duck egg, beaten
25g currants

Instructions

Step 1: Make the curd the night before. Heat the milk in a large pan over medium heat. As it approaches a gentle simmer, add the lemon juice. Lower the heat and stir gently and slowly to allow curds to form without breaking them up. Once the mixture resembles watery liquid with creamy lumps, remove from heat and let cool. Drain the curds overnight through a clean tea towel, reserving the whey for other uses like scones.
Step 2: Prepare the pastry. Blend the plain flour, baking powder, salted butter, caster sugar, and a pinch of salt in a food processor until the butter is mostly incorporated but with some small lumps remaining. Transfer to a work surface, make a well in the center, and add a little cold water to bring the dough together. Knead lightly, wrap in cling film, and chill for at least 20 minutes.
Step 3: Preheat the oven to 180°C (160°C fan)/gas mark 4. Roll out the pastry and line a greased 20cm shallow pie dish or tart tin.
Step 4: For the filling, beat the unsalted butter and caster sugar until soft. Gradually add the beaten egg, mixing continuously. Fold in the drained curds, lightly whisking to break up any large lumps, then stir in the currants.
Step 5: Pour the curd mixture over the pastry shell and smooth the surface. Bake for 35-40 minutes until the filling is browned and the pastry is cooked through.
Step 6: Allow the tart to cool before slicing. Serve on its own or with a drizzle of cream for extra richness.

Tips & Variations

For a lighter curd, use a mix of lemon and orange juice or add a teaspoon of zest for added flavor.
If you don’t have Jersey milk, full-fat whole milk works well, but the rich milk adds creaminess to the curds.
Substitute currants with raisins or dried cranberries for a different fruity note.
Chilling the pastry dough thoroughly helps prevent shrinking during baking.

Storage

Store the cooled tart wrapped tightly in the refrigerator for up to 3 days. Reheat gently in a low oven to warm through without drying out, or enjoy cold. The tart is best eaten fresh but holds well overnight.

How to Serve

A round tart with a crimped, light golden crust forms the base layer, holding a smooth, pale yellow filling with small dark raisins scattered throughout. One slice is missing, showing the crust edge and filling thickness clearly. The tart is in a dark metal fluted tart pan placed on a white marbled surface with some eggshells and a white bowl blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the curds without Jersey milk?

Yes, you can use full-fat whole milk if Jersey milk isn’t available. The texture will still be creamy, though Jersey milk adds a richer flavor.

How do I prevent the pastry from becoming soggy?

Ensure the pastry is rolled out evenly and chilled before baking. Also, blind baking the crust for a few minutes before adding the filling can help, though it’s optional for this recipe.