Yorkshire Curd Tart
This delightful lemon and raisin tart is a perfect balance of sweet and tangy flavors, with a crisp shortcrust pastry that encases a creamy curd cheese filling. The zesty lemon curd adds a burst of freshness to every bite, making this tart a wonderful dessert for any occasion. Easy to make and even easier to enjoy, this tart is sure to become a favorite in your baking repertoire.
— Constant Cookbook
Ingredients
- 250g/9oz plain flour
- 100g/3½oz caster sugar
- 100g/3½oz chilled butter
- 2 free-range egg yolks
- 170g/6oz curd cheese
- 100g/3½oz caster sugar
- 100g/3½oz butter
- 10g/¼oz plain flour
- 50g/1¾oz raisins
- 1 free-range egg
- 1 lemon
- pinch nutmeg
- 50g/1¾oz lemon curd
Instructions
- For the sweet shortcrust pastry, grease and flour a 30cm/12in tart tin.
- Place the flour, caster sugar and chopped cold butter into a bowl or food processor. Gently rub the ingredients together with your fingertips or blend until the mixture resembles breadcrumbs.
- Add the beaten eggs and combine to form a light dough (add 2-3 tablespoons of water if needed).
- Form the dough into a ball and transfer to the fridge to chill for 30 minutes.
- Preheat the oven to 180C/350F/Gas 4.
- On a lightly floured work surface, roll out the dough to 5mm/¼in thick.
- Line the prepared tart tin with the pastry and trim any excess from the edges. Any unused pastry can be frozen for later use.
- Lay a piece of greaseproof paper over the pastry and fill with baking beans or dry pulses. Bake blind for 15-20 minutes at until dry and firm to touch.
- Remove the pastry case from the oven. Remove the baking beans and greaseproof paper. Set aside.
- For the filling, drain the liquid from the curd cheese by placing it in a sieve. Use the back of a spoon to squeeze out any excess moisture. Discard the liquid.
- In a bowl, beat the sugar and butter until smooth and pale.
- Add the flour, raisins, egg, curd cheese, lemon zest and nutmeg. Mix well.
- Spread the lemon curd over the pastry base, then fill with the curd cheese mix. Smooth the surface with a pallet knife or the back of a spoon.
- Bake for 35-40 minutes, or until the pastry is golden-brown and the filling set.
- Allow the tart to cool in the tin for 20-25 minutes.
- Remove from the tin and serve in slices.
Cook Time
1H
Prep Time
PT1H
Yield
Serves 6-8
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