Description
A traditional Yorkshire curd tart featuring a delicate buttery pastry filled with tangy homemade curds, currants, and a sweet custard-like filling. This classic British dessert is perfect for teatime or a comforting finish to any meal.
Ingredients
Scale
For the Curd
- 1.2 liters full-fat Jersey milk
- Juice of 1 lemon
For the Pastry
- 140g plain flour
- Pinch of baking powder
- 85g salted butter
- 1 tsp caster sugar
- Pinch of salt
- Cold water, as needed
For the Filling
- 50g unsalted butter
- 50g caster sugar
- 1 large hen or duck egg, beaten
- Curds from the prepared milk mixture (drained overnight)
- 25g currants
Instructions
- Make the curd: Heat the full-fat milk in a large pan until it gently simmers. Add the lemon juice and reduce the heat to low. Stir gently and slowly to allow curds to form without breaking them. When the mixture looks like watery liquid with creamy lumps, remove from heat and let curds cool in the whey. Drain the curds through a clean tea towel overnight, reserving the whey for other baking uses.
- Prepare the pastry: In a food processor, blend the plain flour, baking powder, salted butter, caster sugar, and a pinch of salt until the butter is almost combined, leaving some small lumps for a light texture. Turn the mixture out onto a work surface, create a well in the center, and add cold water gradually to form a smooth, non-sticky dough. Knead very lightly, then wrap in cling film and chill for at least 20 minutes (can be chilled up to 2 days in advance).
- Make the filling: Beat the unsalted butter and caster sugar until soft and creamy. Gradually add the beaten egg, mixing well. Add the drained curds, lightly whisking to break up any large lumps, then fold in the currants until evenly distributed.
- Assemble and bake: Preheat the oven to 180°C (160°C fan)/gas mark 4. Roll out the chilled pastry to line a greased 20cm shallow pie dish or tart tin. Spread the curd and currant filling evenly over the pastry base. Bake for 35-40 minutes, or until the filling is browned and the pastry is cooked through.
- Serve: Allow the tart to cool before slicing. Serve on its own or with a drizzle of cream for added richness.
Notes
- The curds can be made a day in advance for convenience.
- Save the whey drained from the curds for making scones or other baked goods as a buttermilk substitute.
- The pastry can be prepared up to two days ahead and kept chilled until baking.
- Use full-fat Jersey milk for the best creamy texture and authentic taste.
- A shallow 20cm tart tin is recommended to achieve the perfect tart thickness.
- Prep Time: 45 minutes (including chilling and draining curds overnight)
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Yorkshire curd tart, British dessert, traditional tart, homemade curds, custard tart, currant tart
