Description
A classic Yorkshire Curd Tart featuring a buttery shortcrust pastry filled with a tangy lemon-infused curd made from full-fat Jersey milk, eggs, and currants. This traditional tart is baked to perfection with a golden crust and creamy filling, perfect served on its own or with a drizzle of cream.
Ingredients
Scale
For the Curd
- 1.2 litres full-fat Jersey milk
- Juice of 1 lemon
For the Pastry
- 140g plain flour
- Pinch of baking powder
- 85g salted butter
- 1 tsp caster sugar
- A pinch of salt
- Cold water, as needed
For the Filling
- 50g unsalted butter
- 50g caster sugar
- 1 large hen or duck egg, beaten
- Curds from the prepared milk mixture (amount resulting from 1.2l milk and lemon)
- 25g currants
Instructions
- Make the Curd: Heat 1.2 litres of full-fat Jersey milk in a large pan until it reaches a gentle simmer. Add the juice of 1 lemon and turn the heat to low. Stir gently and slowly to encourage the milk to curdle, forming creamy lumps without breaking the curds. Once the mixture looks like watery liquid with curds, remove from heat and let it cool in the whey. Drain the curds overnight through a clean tea towel, reserving the whey for other uses like making scones.
- Prepare the Pastry: In a food processor, blend 140g plain flour, a pinch of baking powder, a pinch of salt, 85g salted butter, and 1 tsp caster sugar until the butter is mostly combined but leaving small lumps to lighten the dough. Tip the mixture onto a work surface, make a well in the center, and gradually add cold water to form a smooth, not sticky dough. Knead lightly, wrap in cling film, and chill for at least 20 minutes (can be chilled up to 2 days ahead).
- Make the Filling: Beat 50g unsalted butter and 50g caster sugar together until soft and creamy. Add the beaten egg gradually, mixing continuously. Incorporate the drained curds and whisk lightly to break any large lumps. Fold in 25g currants evenly into the mixture.
- Assemble the Tart: Preheat the oven to 180°C (160°C fan) or gas mark 4. Roll out the chilled pastry to line a greased 20cm shallow pie dish or tart tin, ensuring the base and sides are evenly covered.
- Bake the Tart: Pour the curd and currant filling into the pastry-lined dish and bake for 35-40 minutes until the top is browned and the pastry is fully cooked through.
- Serve: Allow the tart to cool before slicing. Serve on its own or with a drizzle of cream for extra richness.
Notes
- The curds must be allowed to drain overnight for best texture and separation from whey.
- Whey drained from the curds can be used as a substitute for buttermilk in baking scones or other recipes.
- Be gentle when stirring the milk and lemon mixture to retain the curd texture.
- Use full-fat Jersey milk for an authentic creamy flavor.
- The pastry can be prepared up to 2 days in advance and kept chilled until ready to use.
- If using duck eggs, expect a richer and slightly more intense flavor in the filling.
- Serve the tart at room temperature or slightly chilled for best taste.
- Prep Time: 30 minutes (including curd preparation and chilling time; excludes overnight draining)
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Yorkshire curd tart, British dessert, curd tart recipe, traditional British baking, custard tart, currants, lemon curd tart
