Best 2 Yorkshire Curd Tart History Recipes
In the heart of Yorkshire, England, lies a culinary treasure that has been savored for generations: the Yorkshire Curd Tart. This delectable pastry boasts a rich history, dating back to the 18th century, and is characterized by its creamy, tangy filling nestled within a golden, crumbly crust. Our exploration of this classic dish takes you on a journey through three distinct yet equally delightful recipes, each offering a unique twist on the traditional Yorkshire Curd Tart. From the classic recipe, which embodies the essence of this beloved treat, to the indulgent chocolate-infused version and the innovative gluten-free alternative, these recipes cater to various dietary preferences and culinary desires. Prepare to embark on a culinary adventure as we unveil the secrets behind this timeless Yorkshire delicacy.
Let's cook with our recipes!
YORKSHIRE CURD TART
Make and share this Yorkshire Curd Tart recipe from Food.com.
Provided by Chabear01
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- For crust, in a mixing bowl stir together flour and the 3 tablespoons sugar; cut in the 1/4 cup butter till crumbly.
- Beat egg yolk with water.
- Drizzle over flour mixture.
- Toss with fork to mix.
- On lightly floured surface, roll pastry to a 12 inch circle; fit into a 9 inch pie plate.
- Trim and flute edges.
- Bake in a 400 degree oven for 10 minutes or till light brown. (hint - place another plate inside crust and bake for 10 minutes, this will avoid shrinkage).
- Meanwhile, for filling, combine ricotta cheese or cottage cheese, the 3/4 cup sugar, melted butter, beaten eggs, and pumpkin pie spice.
- Mix well.
- Stir in currants or raisins.
- Pour into prepared crust.
- Cover edge of pie with foil; bake in 375 degree oven for 20 minutes. Remove foil.
- Continue baking for 15 to 20 minutes more or till filling is set.
- Cool.
Nutrition Facts : Calories 519.9, Fat 24.8, SaturatedFat 14.9, Cholesterol 174.3, Sodium 177.1, Carbohydrate 61.9, Fiber 1.7, Sugar 42.5, Protein 14.7
YORKSHIRE CURD TART
Part of Good Food's British treasures series, this traditional tart makes a wonderful teatime treat
Provided by Gerard Baker
Categories Afternoon tea, Dessert
Time 1h25m
Number Of Ingredients 10
Steps:
- Make the curd the night before. Heat the milk in a large pan. As it comes to a gentle simmer, add the lemon juice. Turn the heat to low and gently stir while the curds form. Do not stir too quickly or you will break up the curds. Once the mixture resembles watery liquid with creamy lumps in it, remove the pan from the heat and allow the curds to cool in the whey. Drain the curds overnight through a clean tea towel and save the whey for making scones, as you would buttermilk.
- To make the pastry, blend the flour, baking powder, butter, sugar and a pinch of salt in a food processor until the butter is almost all combined - leave a few small lumps of butter to lighten the dough. Tip the dry mix onto a work surface and make a well in the centre. Add a little cold water to make a smooth, but not sticky dough. As soon as the mixture comes together, knead very lightly, wrap in cling film and chill for at least 20 mins. Can be made up to 2 days ahead and chilled.
- To finish the filling, beat the butter and sugar until soft, then add the egg, a little bit at a time. Add the curds to the mixture and lightly whisk to break up any large lumps. Once blended, add the currants.
- Heat oven to 180C/160C fan/gas 4. Roll out the pastry to line a greased 20cm shallow pie dish or tart tin. Spread over the curd mix and bake for 35-40 mins until browned and the pastry is cooked. Leave to cool, then cut into slices and serve on its own or with a drizzle of cream.
Nutrition Facts : Calories 466 calories, Fat 30 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.62 milligram of sodium
Tips:
- Use good quality ingredients, especially the eggs and butter.
- Make sure the pastry is well chilled before rolling and baking. This will help to prevent it from shrinking.
- Blind bake the pastry case for 15 minutes before adding the filling. This will help to prevent the pastry from becoming soggy.
- Use a good quality curd for the filling. If you can, make your own curd using fresh fruit.
- Don't overfill the pastry case with the curd filling. Otherwise, it will overflow when baking.
- Bake the tart for 30-35 minutes, or until the filling is set and the pastry is golden brown.
- Serve the tart warm or at room temperature. It can be enjoyed on its own or with a dollop of whipped cream or custard.
Conclusion:
The Yorkshire curd tart is a delicious and traditional dessert that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, it is a great recipe for both experienced and novice bakers. Whether you are looking for a classic dessert to serve at a special gathering or a comforting treat to enjoy at home, the Yorkshire curd tart is sure to please everyone. So, why not give it a try today? You won't be disappointed!
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