Yorkshire curd tart

Yorkshire curd tart

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(3 ratings)

Prep: 45 mins Cook: 40 mins Plus overnight straining and chilling

More effort

Serves 6 - 8
Part of Good Food's British treasures series, this traditional tart makes a wonderful teatime treat

Nutrition and extra info

Nutrition: per serving

  • kcal466
  • fat30g
  • saturates19g
  • carbs40g
  • sugars23g
  • fibre1g
  • protein11g
  • salt0.62g
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    For the pastry

    • 140g plain flour
    • pinch baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 85g salted butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 tsp caster sugar

    For the filling

    • 1.2l full-fat Jersey milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • juice 1 lemon



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 50g unsalted butter
    • 50g caster sugar
    • 1 large hen or duck egg, beaten



      Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

    • 25g currants


    1. Make the curd the night before. Heat the milk in a large pan. As it comes to a gentle simmer, add the lemon juice. Turn the heat to low and gently stir while the curds form. Do not stir too quickly or you will break up the curds. Once the mixture resembles watery liquid with creamy lumps in it, remove the pan from the heat and allow the curds to cool in the whey. Drain the curds overnight through a clean tea towel and save the whey for making scones, as you would buttermilk.

    2. To make the pastry, blend the flour, baking powder, butter, sugar and a pinch of salt in a food processor until the butter is almost all combined – leave a few small lumps of butter to lighten the dough. Tip the dry mix onto a work surface and make a well in the centre. Add a little cold water to make a smooth, but not sticky dough. As soon as the mixture comes together, knead very lightly, wrap in cling film and chill for at least 20 mins. Can be made up to 2 days ahead and chilled.

    3. To finish the filling, beat the butter and sugar until soft, then add the egg, a little bit at a time. Add the curds to the mixture and lightly whisk to break up any large lumps. Once blended, add the currants.

    4. Heat oven to 180C/160C fan/gas 4. Roll out the pastry to line a greased 20cm shallow pie dish or tart tin. Spread over the curd mix and bake for 35-40 mins until browned and the pastry is cooked. Leave to cool, then cut into slices and serve on its own or with a drizzle of cream.

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    Comments, questions and tips

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    17th Apr, 2014
    Memories of when I was at college in Leeds and used to meet my fiances family in a big store called Schofields for tea .Their curd tart was the best with the filling about twice as deep as in the picture. Great huge oblong trays of it cut into squares. Must have been a good seller.
    Carolannwood's picture
    6th Apr, 2012
    A lovely childhood memory, dont remember it tasting lemony though also added nutmeg to the top
    14th Oct, 2010
    This worked a treat - our daughter added more currants. I might try a little nutmeg next time. Grandma's were always spicey
    22nd Aug, 2010
    Can't get Jersey milk here in Crete so used ordinary full fat milk and it was still delicious just as I remember from childhood. Made individual tartlets instead of a large one and they were gone in a flash!
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