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Yorkshire Curd Tart using Cottage Cheese

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This Yorkshire Curd Tart recipe uses Natural Cottage Cheese as an alternative to using curd made the traditional way with whole creamy milk and lemon juice, Rennet or vinegar.

Baked Curd Tart with a slice cut out.

I’ve updated this recipe to create a much shorter crumblier pastry and added more Cottage Cheese filling.

What is a Yorkshire Curd Tart?

A Yorkshire Curd Tart was traditionally made in Yorkshire around Whitsuntide. The curd filling was made using rich, creamy fresh cows milk. The process of separating the curds would take hours. Leaving the curds to drain overnight was essential.

This recipe does away with all that, by using Cottage Cheese. Which is also a form of curd. I adapted this simple recipe, that I found in a very old Be Ro Cookery Book.

How to make a Yorkshire Curd Tart using Cottage Cheese

First Make the shortcrust Pastry

Rub the butter, flour and icing sugar together with your fingertips until you have a fine breadcrumb consistency. This can be speeded up using a food processor.

Add just enough cold water to bring the pastry crumbs together until you have a smooth textured dough. Wrap the dough in cling film or baking parchment and chill for at least 30 mins, in the fridge. If you roll it out slightly before you place it in the fridge, it will make it easier to roll out again later.

 

Preheat the oven to 190 deg fan assisted. Grease the sides and base of a 19cm/7.5” loose bottomed cake tin about 3cm/1ins deep

Roll out the pastry on a lightly floured surface, to about 4 mm think. Carefully, line your prepared pastry/cake tin. Rolling out the pastry then lining a tin, is made much easier by rolling the pastry between two sheets of baking parchment or cling film. Peel back one of the sheets, line the tin before removing the other sheet.

How to bake blind shortcrust pastry.

Baking a pastry case blind, means that you bake it without any filling. This is often done when the filling is somewhat runny rather than a think consistency. It helps prevent the runny filling soaking into the pastry and becoming soggy.

Line the pastry case with baking parchment. Reuse one of the sheets you used to roll the pastry out on. Fill with ceramic baking beans. Bake in the oven ( this is called blind baking without any filling) for 15 mins.  The pastry should look dry and ever so slightly golden in colour.

Very carefully, remove the baking beans ( these will be extremely hot) and parchment. If needed return the pastry case to the oven for a further 5 mins until slightly golden looking.

When cooled slightly but still warm. Slice off any excess pastry that is hanging over the sides.

Make the filling using Cottage Cheese

Overhead shot of Yorkshire Curd Tart filling with Cottage Cheese waiting to be baked

Melt the butter in a small pan over a medium heat. Take off the heat and add the sugar, cottage cheese, egg, currants, nutmeg and Lemon zest. Mix until well combined.

Fill the tart tin. Add a final touch of grated Nutmeg on the surface. Bake in the centre of the oven for 25 – 30 mins or until the filling is just set with a slight wobble. This will eventually set firmly once the tart has cooled completely.

Leave in the tin to cool completely before slicing.

Why this recipe works.

Using Cottage Cheese instead of making your own curd, cuts out much of the prep time. It means you can have a very tasty Yorkshire Curd Tart in much less time.

Making sure that you don’t add too much liquid to the pastry. You’re looking to create a light short crust, melt in the mouth buttery pastry. Not something that’s as tough as old boots when baked.

Adding the lemon zest complements the taste of the grated nutmeg. Giving the tart a really nice fresh zingy taste.

Don’t over bake the pastry case when you blind bake it. It will have more baking to do when you add the filling.

Ways to adapt this recipe.

Replace the Lemon Zest with orange zest.

Replace Nutmeg with allspice or mixed spice.

Add a dash of the spice in the pastry. But not too much.

Use other dried fruits in place of currants.

I’d love to know if you’ve made curd tart with alternative ingredients. Or indeed if you had the patience to make the real thing.

You may also like to try these other tart recipes.

Baked Curd Tart with a slice cut out.

Yorkshire Curd Tart using Cottage Cheese

This Yorkshire Curd Tart recipe uses Natural Cottage Cheese as an alternative to using curd made the traditional way with whole creamy milk and lemon juice, Rennet or vinegar.
Print Pin Rate
Course: Afternoon Tea
Cuisine: dessert
Keyword: cottage cheese, curd tart, shortcrust pastry
Prep Time: 10 minutes
Cook Time: 30 minutes
chill in the fridge: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 6 - 8 slices
Calories: 404kcal
Author: Lynn Hill

Ingredients

For the sweet pastry

  • 170 g plain flour sieved
  • 1 tablespoon of icing sugar sieved or Caster sugar
  • 85 g unsalted butter chilled and cut into cubes
  • 1 tablespoon cold water

For the filling

  • 50 g butter
  • 50 g caster sugar
  • 400 g natural cottage Cheese or curds
  • 1 medium egg
  • 50 g currants
  • Pinch of grated Nutmeg plus extra for the surface
  • Zest of half a lemon

Instructions

Make the pastry

  • Rub the butter, flour and icing sugar together with your fingertips until you have a fine breadcrumb consistency. This can be speeded up using a food processor.   
  • Add just enough cold water to bring the pastry crumbs together until you have a smooth textured dough.
  • Wrap the dough in cling film or baking parchment, and chill in the fridge for at least 30 minutes. If you roll it out slightly before you place it in the fridge, it will make it easier to roll out again later.
  • Preheat the oven to 190 deg fan assisted. Grease the sides and base of a 19cm/7.5” loose bottomed cake/tart tin about 3cm/1ins deep
  • Blind bake the pastry.
  • Roll out the pastry on a lightly floured surface, to about 4mm think. Carefully line your prepared tin with the pastry. Lining a tin is made much easier by rolling the pastry between two sheets of baking parchment or cling film. Peel back one of the sheets, line the tin before removing the other sheet.
  • Line the pastry case with baking parchment. Reuse one of the sheets you used to roll the pastry out on. Fill with ceramic baking beans. Bake in the oven (this is called blind baking without any filling) for 15 mins.  The pastry should look dry and ever so slightly golden in colour. Very carefully, remove the baking beans ( these will be extremely hot) and parchment. If needed return the pastry case to the oven for a further 5 mins until slightly golden looking.
    When cooled slightly but still warm, slice off any excess pastry that is hanging over the sides.

Make the Filling

  • Melt the butter in a medium sized pan over a low heat. Take off the heat and add the sugar, cottage cheese, egg, currants, pinch of nutmeg and Lemon zest. Mix until well combined.
  • Fill the pastry case. Add a final touch of grated Nutmeg on the surface.
  • Bake in the centre of the oven for 25 – 30 mins or until the filling is just set. It will have a wobbly consistency which will set firm once the tart is cooled completely.
  • Leave in the tin to cool completely before turning out and slicing.

Notes

Important notes when making the pastry.
  • Always blitz the butter and flour to a very fine breadcrumb consistency. This is to ensure that as much of the flour is coated in butter. As this helps prevent the gluten in the flour from stretching when any liquid is added. In other words, it helps keep the pastry short. 
  • Add as little liquid as possible. Add just enough to bring the crumb mixture together. The heat from your hands will do the rest. 
  • When it comes to rolling out the pastry, dust the counter surface with as little flour as possible. Far better to roll out the pastry between two sheets of baking parchment or cling film. 
This tart tastes lovely while still slightly warm. But is equally delicious served cold.
Will keep in the fridge for up to a few days.

Nutrition

Calories: 404kcal | Carbohydrates: 40g | Protein: 12g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 315mg | Potassium: 184mg | Fiber: 1g | Sugar: 18g | Vitamin A: 695IU | Vitamin C: 0.4mg | Calcium: 76mg | Iron: 1.8mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

Update Notes: This post was originally published in February 2019, but was republished with updated information in July 2019.

 

One Comment

  1. My grandma always used to put a tablespoon of golden syrup in her curd tarts, which I also do, too!

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