Mary Berry Yorkshire Curd Tart

There are certain bakes that don’t shout for attention — they just sit quietly, let their scent fill the kitchen, and remind you of your grandmother’s hands and Sunday afternoons when the rain wouldn’t stop. The Yorkshire Curd Tart is one of them.

When I was a girl, my gran kept curd cheese in the fridge like it was gold. No one else in the house touched it. “It’s for the tart,” she’d say, tapping the lid like it held a secret. It wasn’t flashy — just pastry, curds, a bit of lemon, a handful of currants — but when she sliced it warm and gave me a cup of milky tea, that was bliss. Mary Berry’s version keeps that feeling. It’s not about reinvention. It’s about respect — for the recipe, for the simplicity, and for the generations that came before.

Ingredients

• 225g shortcrust pastry – You want it buttery and thin. Homemade or shop-bought, both fine.
• 225g fresh curd cheese – The star of the show. Please don’t swap it if you can avoid it.
• 85g unsalted butter – Soft, not melted. Adds richness to the filling.
• 55g caster sugar – Just enough to sweeten without overpowering.
• 2 eggs, separated – Whites for fluff, yolks for body.
• ½ tsp freshly grated nutmeg – A whisper of warmth.
• Zest of 1 lemon – Brings brightness that lifts the whole thing.
• 55g currants – Tiny pockets of chewy sweetness.

No glace cherries here today — but you could if you’re feeling retro.

How To Make It

1. Preheat your oven to 180°C (160°C fan, gas mark 4). First thing’s first.
2. Roll out your pastry and line a 20cm tart tin. If it tears, patch it gently. No drama.
3. Prick the base with a fork and chill it while you make the filling.
4. Whip your egg whites in a clean bowl until they form stiff peaks. Set aside.
5. In another bowl, cream the butter and sugar until soft and pale. Use a wooden spoon if you’re old-school, mixer if you’re tired.
6. Add the egg yolks and mix in the curd cheese until smooth-ish. It’s a rustic tart — no need to stress over lumps.
7. Stir in lemon zest, nutmeg, and currants. Give it a good sniff — it should smell like tea-time.
8. Fold in the whipped egg whites gently. You want lightness, not soup.
9. Pour the mixture into the pastry case and level it out. It’ll puff a bit in the oven, so don’t overfill.
10. Bake for 30–35 minutes until the top is golden, with a slight wobble in the centre. If the edges darken too fast, cover with foil.
11. Cool completely before slicing. I know it’s hard — but warm curd filling can be a bit too soft.

Common Mistakes

Why is my filling watery?
Too-wet curd or cutting before it’s cooled. Drain curds in cheesecloth if needed and let the tart settle.

Why did my pastry shrink?
You likely skipped the chill after rolling it out. Letting it rest helps it hold shape.

Is ricotta an okay swap?
In a pinch, yes — but strain it well. It’s creamier and doesn’t quite have that Yorkshire tang.

Why is my tart bland?
Maybe your lemon was stingy or your nutmeg stale. Use fresh zest and fresh spice — it makes a world of difference.

Mine went too sweet!
Watch the currants. If you use sweetened dried fruit or glace cherries, cut the sugar a touch.

Storage & Reheating Tips

Fridge:
Store it covered in the fridge for up to 3 days. Actually tastes even better the next day.

Freezer:
You can freeze the unbaked tart. Just wrap well and label — bake from frozen, adding 10 minutes or so.

To Reheat:

• Oven: 180°C, covered loosely in foil, 10–15 minutes.
• Microwave: 30–40 seconds per slice — but texture will soften.
• Toaster oven: My favourite. Crisp edges, soft middle. 180°C for 5–8 mins.

What To Serve With It

• A spoon of clotted cream – So luxurious, and so right.
• Vanilla ice cream – Hot-cold combo always wins.
• A strong cup of Yorkshire tea – Because you can’t not.

This isn’t the kind of tart you serve with fancy sauces or berries. It’s about memory, not flourish.

FAQ Section

Can I use cottage cheese instead of curds?
Only if you blend it smooth first — and strain it. Otherwise, it’s too watery and lumpy.

Is blind baking needed?
Not for this one. The filling isn’t that wet, and the crust holds up well as-is.

Can I make it the day before?
Yes — in fact, I recommend it. Flavours settle and the filling firms up beautifully overnight.

Can I make individual tarts?
Absolutely. Just shorten the baking time — about 20–25 minutes for smaller cases.

Do I need to refrigerate leftovers?
Yes. The curd filling is dairy-based and should be chilled once cooled.

Try More Recipes:

• Mary Berry Caraway Seed Cake
• Mary Berry Bara Brith
• Mary Berry Meat And Potato Pie Recipe