YORKSHIRE Curd Tart TRADITIONAL Dessert

Yorkshire Curd Tart is a cherished traditional dessert from Yorkshire, England, embodying the region's rich culinary heritage. This delightful tart combines fresh curd cheese, which provides a soft, creamy texture, with the zestiness of lemon, offering a refreshing hint of citrus. These primary ingredients are nestled within a sweet pastry crust, creating a harmonious balance of flavours and textures.

The fresh curd cheese used in Yorkshire Curd Tart is typically made from the day's milk, giving the tart its distinctive fresh and tangy flavor profile. This cheese is similar to cottage cheese but is drained to achieve a thicker consistency, which is essential for the tart's filling. Adding lemon zest or sometimes lemon curd enhances the tart's flavour, adding a light, aromatic citrus note that complements the richness of the curd cheese.

The sweet pastry crust is the perfect base for the filling, its buttery and crumbly texture contrasting beautifully with the smooth, creamy filling. Before baking, the filling is often enriched with eggs, sugar, and sometimes nutmeg or vanilla, adding depth and complexity to the dessert's overall flavour.

Yorkshire Curd Tart is traditionally served at room temperature or slightly warmed, often accompanied by a dollop of cream or a scoop of ice cream. It's a versatile dessert that can be enjoyed at any time of the year. Still, it holds a particular fondness in Yorkshire, where it's a testament to the region's dairy farming heritage and a staple at local bakeries and family gatherings.

In addition to its delicious taste, Yorkshire Curd Tart carries a sense of nostalgia and regional pride, making it much more than just a dessert. It's a piece of Yorkshire's culinary history, cherished by generations, and a delightful experience for anyone who enjoys tasting it.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients
For the Pastry in-depth explanation    • EXPOSED: The Biggest Pastry Myths You...  
For the pastry:
420 g All Purpose Flour
65ml Water
150g Shortening
50g Butter / Marg
1 medium egg
1 tbsp sugar
1 tsp Apple cider vinegar
1 tsp salt

To Seal:
beaten egg

Curd - Yields 873g Curd/cream cheese
5 litres milk
3 tbsp vinegar or lemon juice

For the Filling
650g fresh curd cheese
2 tbsp caster sugar
3 eggs, beaten
¼ cup cream
50g currants
Zest of 1 lemon
Nutmeg, grated (to taste)

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