Mary Berry’s Yorkshire Curd Tart is made with curd cheese, lemon zest, lemon curd, raisins, and a buttery shortcrust pastry. This delicious Yorkshire Curd Tart recipe creates a tasty dessert that takes about 2 hours to prepare and can serve up to 6-8 people.
Ingredients Needed
For the sweet shortcrust pastry:
- 250g (9oz) plain flour, plus extra for dusting
- 100g (3½oz) caster sugar
- 100g (3½oz) chilled butter, diced
- 2 free-range egg yolks, beaten
For the curd filling:
- 170g (6oz) curd cheese
- 100g (3½oz) caster sugar
- 100g (3½oz) butter, softened
- 10g (¼oz) plain flour
- 50g (1¾oz) raisins
- 1 free-range egg, beaten
- Zest of 1 lemon
- Pinch of nutmeg
- 50g (1¾oz) lemon curd
How To Make Yorkshire Curd Tart
- Prepare the Sweet Shortcrust Pastry: Grease and flour a 30cm (12in) tart tin. Place the flour, caster sugar, and diced butter into a bowl or food processor. Rub together with your fingertips or blend until the mixture resembles breadcrumbs. Add the beaten egg yolks and combine to form a dough (add 2-3 tablespoons of water if needed). Shape the dough into a ball and chill in the fridge for 30 minutes.
- Preheat the Oven: to 180°C (350°F/Gas 4). On a floured surface, roll out the dough to 5mm (¼in) thick. Line the tart tin with the pastry and trim the edges. Freeze any leftover pastry for later use.
- Blind Bake the Pastry: Place greaseproof paper over the pastry and fill with baking beans or dry pulses. Bake for 15-20 minutes until dry and firm. Remove from the oven, discard the baking beans and paper, and set aside.
- Prepare the Curd Filling: Drain the curd cheese using a sieve and discard the liquid. Beat together the sugar and butter until smooth and pale. Add the flour, raisins, egg, curd cheese, lemon zest, and nutmeg. Mix well.
- Assemble and Bake the Tart: Spread the lemon curd over the pastry base, then pour the curd cheese mixture on top and smooth the surface. Bake for 35-40 minutes, until the pastry is golden-brown and the filling is set. Cool in the tin for 20-25 minutes, then remove and serve in slices.
Recipe Tips
- Chill the Dough Well: Make sure to chill the pastry dough for at least 30 minutes before rolling it out. This helps the dough stay firm and prevents it from shrinking during baking.
- Blind Bake Thoroughly: When blind baking the pastry, ensure it is completely dry and firm before adding the filling. This prevents a soggy bottom.
- Drain the Curd Cheese: Thoroughly drain the curd cheese to avoid excess moisture, which can make the filling watery and affect the texture.
- Smooth the Filling Evenly: Spread the lemon curd and curd cheese mixture evenly in the tart shell to ensure consistent texture and even baking.
- Cool Before Serving: Let the tart cool in the tin for 20-25 minutes before removing it. This helps the filling set properly and makes it easier to slice.
How To Store Leftovers?
- Refrigerate: First, let the leftover Yorkshire Curd Tart cool until it reaches room temperature. Then, cover it with plastic wrap or foil and store it in the refrigerator. It will keep for up to 3 days.
- Freeze: Allow the tart to cool completely before wrapping it tightly in plastic wrap and aluminum foil. Store in the freezer for up to 1 month. To thaw, remove from the freezer and let it defrost in the refrigerator for several hours before serving.
Nutrition Facts
Serving Size: 1 slice (of 6-8 servings)
- Calories: 295
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 65mg
- Sodium: 90mg
- Potassium: 130mg
- Total Carbohydrate: 36g
- Dietary Fiber: 1g
- Sugars: 23g
- Protein: 5g
Try More Mary Berry Recipes:
- Mary Berry Coconut Buns
- Mary Berry Butterscotch Tart
- Mary Berry Stuffed Mushrooms
- Mary Berry Scotch Eggs
Mary Berry Yorkshire Curd Tart
Description
Mary Berry’s Yorkshire Curd Tart is made with curd cheese, lemon zest, lemon curd, raisins, and a buttery shortcrust pastry. This delicious Yorkshire Curd Tart recipe creates a tasty dessert that takes about 2 hours to prepare and can serve up to 6-8 people.
Ingredients
For the sweet shortcrust pastry:
For the curd filling:
Instructions
- Prepare the Sweet Shortcrust Pastry: Grease and flour a 30cm (12in) tart tin. Place the flour, caster sugar, and diced butter into a bowl or food processor. Rub together with your fingertips or blend until the mixture resembles breadcrumbs. Add the beaten egg yolks and combine to form a dough (add 2-3 tablespoons of water if needed). Shape the dough into a ball and chill in the fridge for 30 minutes.
- Preheat the Oven: to 180°C (350°F/Gas 4). On a floured surface, roll out the dough to 5mm (¼in) thick. Line the tart tin with the pastry and trim the edges. Freeze any leftover pastry for later use.
- Blind Bake the Pastry: Place greaseproof paper over the pastry and fill with baking beans or dry pulses. Bake for 15-20 minutes until dry and firm. Remove from the oven, discard the baking beans and paper, and set aside.
- Prepare the Curd Filling: Drain the curd cheese using a sieve and discard the liquid. Beat together the sugar and butter until smooth and pale. Add the flour, raisins, egg, curd cheese, lemon zest, and nutmeg. Mix well.
- Assemble and Bake the Tart: Spread the lemon curd over the pastry base, then pour the curd cheese mixture on top and smooth the surface. Bake for 35-40 minutes, until the pastry is golden-brown and the filling is set. Cool in the tin for 20-25 minutes, then remove and serve in slices.
Notes
- Chill the Dough Well: Make sure to chill the pastry dough for at least 30 minutes before rolling it out. This helps the dough stay firm and prevents it from shrinking during baking.
- Blind Bake Thoroughly: When blind baking the pastry, ensure it is completely dry and firm before adding the filling. This prevents a soggy bottom.
- Drain the Curd Cheese: Thoroughly drain the curd cheese to avoid excess moisture, which can make the filling watery and affect the texture.
- Smooth the Filling Evenly: Spread the lemon curd and curd cheese mixture evenly in the tart shell to ensure consistent texture and even baking.
- Cool Before Serving: Let the tart cool in the tin for 20-25 minutes before removing it. This helps the filling set properly and makes it easier to slice.
Mary Berry Yorkshire Curd Tart