Yorkshire Curd Tart #3

Yorkshire Curd Tart #3

No ratings yet
This is a traditional British recipe for a curd tart.
Servings: 4
Calories: 847


  • 1 portion Sweet Shortcrust Pastry for a 8 1/2 in loose-based flan tin
  • 4 oz butter
  • 2 oz caster sugar
  • 1 tsp lemon zest
  • 9 oz curd cheese sieved
  • 2 eggs separated
  • 4 oz raisins
  • 1 pinch salt
  • 1/2 tsp ground nutmeg
  • 1 tbsp ground almond or toasted breadcrumbs


  • Butter the tin and line with the pastry; prick all over with a fork. Chill.
  • Cream the butter and sugar until light and fluffy, mix in the lemon zest, curd cheese, egg yolks and raisins. Add the salt and nutmeg.
  • Whisk the egg whites separately until they are firm and lightly fold them into the mixture.
  • Scatter the almonds or breadcrumbs over the pastry base.
  • Pour the cheese filling into the pastry case, and bake at 200°C (400°F) Gas 6 for 30 minutes, reducing the temperature after the first 15 minutes to 170°C (325°F) Gas 3 until golden and the pastry is brown.
  • Leave to cool on a wire rack in the tin.
  • The tart will freeze well for up to 2 months.
Calories: 847 kcal
Carbohydrates: 74 g
Protein: 25 g
Fat: 51g
Saturated Fat: 28 g
Trans Fat: 1 g
Cholesterol: 211 mg
Sodium: 1003 mg
Potassium: 325 mg
Fiber: 4 g
Sugar: 15 g
Vitamin A: 828 IU
Vitamin C: 2 mg
Calcium: 495 mg
Iron: 3 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating