The Mary Berry Yorkshire Curd Tart is a delicious British treat made with fresh curd cheese, lemon zest, and ground almonds in a buttery pastry. It’s a tasty treat named after Yorkshire, England, that people love for its creamy texture and tangy taste.
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💗 What Makes This Recipe Special:
- Irresistible Creaminess. The filling made of fresh curd cheese has a smooth texture that melts in your mouth and makes you want more.
- Zesty Citrus Twist. The tart gets a pleasant tang from the lemon zest, which gives each bite a burst of brightness.
- Subtle Nutty Undertones. Ground almonds add a delicious nutty flavor that makes the food taste better and makes it a pleasure to eat.
- Perfect Balance Of Sweetness. With the perfect mix of sultanas and glace cherries, this tart is just the right amount of sweet and sour to please any sweet tooth.
🍋 Mary Berry Yorkshire Curd Tart Ingredients
- 8 oz (225g) shortcrust pastry
- 8 oz (225g) curds
- 3 oz (85g) butter
- 2 oz (55g) white sugar
- 2 eggs, separated
- ½ teaspoon grated nutmeg
- Grated peel of one lemon
- 2 oz (55g) currants
🥮 Mary Berry Yorkshire Curd Tart Instructions
- Preheat your oven to a moderate temperature. If you aren’t sure what the exact temperature is, 180 degrees Celsius should be good enough. The shortcrust dough is used to line small baking pans or heat-resistant saucers. This will make a base for your Yorkshire curd tarts that taste like butter.
- Whip the egg whites in a bowl until they make stiff peaks. Set away for later use.
- In a different bowl, mix the butter and sugar together until they are smooth and creamy. Add the curds and egg whites and mix them together well to make a smooth mixture.
- Stir the chopped peel, nutmeg, and currants into the filling to make sure they are spread out evenly. These items will make your tarts smell great and burst with flavor. Carefully fold the egg whites that have been beaten into the curd mixture. This step will give your filling a light, airy feel that will make it hard to turn down.
- Spread the curd mixture out evenly in the baking pans or plates that have been prepared. Leave a small hole in the top of the pies so they can rise while they are baking.
- Bake the tarts in an oven that has already been hot for 30 minutes. Keep a close eye on them to make sure they get golden brown on top and are done.
💭 Recipe Tips
- For a real taste, use fresh curd cheese instead of replacements like ricotta, which can change the tart’s texture and taste.
- Choose ground cinnamon sparsely because its strong flavor can ruin the delicate balance of citrus and creaminess.
- Roll out the dough thinly to get a crisp, even top, and avoid a base that is doughy or not fully cooked.
- Be careful with the sugar; too much can cover up the tart’s natural sourness, so adjust to your taste.
- Before serving, give the tart enough time to chill. This makes the filling more stable and brings out the flavors.
🍨 What To Serve With Mary Berry Yorkshire Curd Tart?
Serve the Mary Berry Yorkshire Curd Tart with a dollop of clotted cream or a scoop of vanilla ice cream for a delicious mix of creamy and tangy tastes. The tart goes well with a cup of freshly made tea or coffee, making it a great afternoon snack or dessert.
🎚 How To Store Mary Berry Yorkshire Curd Tart?
- In The Fridge. Cover a Traditional Mary Berry Yorkshire Curd Tart loosely with foil or plastic wrap and chill for 3 days.
- In The Freezer. Before baking, freeze label and freeze the unbaked tart for up to three months.
🔥 How To Reheat Mary Berry Yorkshire Curd Tart?
- In The Oven. Bake at 180°C (350°F) cover the tart loosely with foil on a baking sheet reheat for 10-15 minutes till warm.
- In The Microwave. Slice and microwave slices for a faster option check periodically while heating on medium power.
- In The Toaster Oven. Toaster ovens can replace full-size ovens reheat the tart for 5-10 minutes at 180°C (350°F).
FAQs
How Can I Prevent The Edges Of The Tart From Over-browning During Baking?
To prevent the edges of the tart from over-browning during baking, cover them with aluminum foil or a pie crust shield.
What Other Fruits Can I Add To The Tart Besides Sultanas And Glace Cherries?
Besides sultanas and glace cherries, you can add fruits like raspberries, blueberries, or sliced apples to the tart.
Is It Necessary To Blind-Bake The Pastry Before Adding The Filling?
Blind-baking the pastry before adding the filling is not necessary for this recipe.
Are There Any Tips For Preventing A Soggy Bottom In The Tart?
To prevent a soggy bottom in the tart, sprinkle a thin layer of breadcrumbs or ground almonds on the pastry base before adding the filling.
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Mary Berry Yorkshire Curd Tart Nutrition Facts
Amount Per Serving
- Calories: 350kcal
- Total Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 200mg
- Total Carbohydrates:40g
- Dietary Fiber:2g
- Sugars: 20g
- Protein:10g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Yorkshire Curd Tart
Description
The Yorkshire Curd Tart from Mary Berry is a classic treat that can be made in just 45 minutes. It’s made with curd cheese, eggs, and sugar, and it makes enough for 8 serves, so it’s a great treat for a small group or a sweet treat for yourself.
Ingredients
Instructions
- Preheat your oven to a moderate temperature. If you aren’t sure what the exact temperature is, 180 degrees Celsius should be good enough. The shortcrust dough is used to line small baking pans or heat-resistant saucers. This will make a base for your Yorkshire Curd Tarts that taste like butter.
- Whip the egg whites in a bowl until they make stiff peaks. Set away for later use.
In a different bowl, mix the butter and sugar together until they are smooth and creamy. - Add the curds and egg whites and mix them together well to make a smooth mixture.
- Stir the chopped peel, nutmeg, and currants into the filling to make sure they are spread out evenly. These items will make your tarts smell great and burst with flavor. Carefully fold the egg whites that have been beaten into the curd mixture. This step will give your filling a light, airy feel that will make it hard to turn down.
- Spread the curd mixture out evenly in the baking pans or plates that have been prepared. Leave a small hole in the top of the pies so they can rise while they are baking.
- Bake the tarts in an oven that has already been hot for 30 minutes. Keep a close eye on them to make sure they get golden brown on top and are done.
Notes
- For a real taste, use fresh curd cheese instead of replacements like ricotta, which can change the tart’s texture and taste.
- Choose ground cinnamon sparsely because its strong flavor can ruin the delicate balance of citrus and creaminess.
- Roll out the dough thinly to get a crisp, even top and avoid a base that is doughy or not fully cooked.
- Be careful with the sugar; too much can cover up the tart’s natural sourness, so adjust to your taste.
- Before serving, give the tart enough time to chill. This makes the filling more stable and brings out the flavors.
Mary Berry Yorkshire Curd Tart