{"id":220418,"date":"2025-05-03T07:16:29","date_gmt":"2025-05-03T07:16:29","guid":{"rendered":"https:\/\/som2nynetwork.com\/recipes\/category-a-b\/baking-category-a-b\/yorkshire-curd-tarts-with-a-twist-phils-home-kitchen\/"},"modified":"2025-05-03T07:16:29","modified_gmt":"2025-05-03T07:16:29","slug":"yorkshire-curd-tarts-with-a-twist-phils-home-kitchen","status":"publish","type":"post","link":"https:\/\/som2nynetwork.com\/?p=220418","title":{"rendered":"Yorkshire curd tarts with a twist \u2013 Phil’s Home Kitchen"},"content":{"rendered":"


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My take on this great British classic is certainly not fully authentic \u2013 but in my opinion no recipe should be so precious that it can\u2019t cope with being tinkered with!<\/p>\n

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These tarts might veer more towards the wonderful past\u00e9is de nata <\/em>(Portuguese custard tarts),<\/em> as I like a deep golden surface with a few darker bits, but the use of the curd cheese and the cooking method certainly gives the Yorkshire curd tart vibe.<\/p>\n

For these tarts, I use lemon zest, rum and vanilla which add a fabulous flavour to these tarts, and I finish with a dusting of icing sugar and nutmeg. I usually throw in some currants \u2013 soaked overnight in the rum is even better! \u2013 but for the batch in the photos I had no currants left, so simply left them out.<\/p>\n

If you don\u2019t have the moulds I refer to below, you can make them in mince pie tins \u2013 just as you would make mince pies or jam tarts \u2013 or a larger tart tin: just bake until deep golden on top (or a touch darker if you can) with a slight wobble to the filling.<\/p>\n

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Yorkshire curd tarts <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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A shortcut version<\/h3>\n

I\u2019ve given the recipes for making the curd cheese and the pastry, but for a speedier and easier version you can use commercial curd cheese (or even plain cottage cheese) and bought shortcrust pastry.<\/p>\n

For a more traditional Yorkshire curd tart, omit the rum and vanilla.<\/p>\n

Making curd cheese<\/h3>\n

You can buy curd cheese, in which case you need about 140g of it to give 4 small tarts. If making the cheese, it is best to make the cheese a few hours before or, ideally, the night before.<\/p>\n

I make different sorts of cheese a lot with my students at school for using in various dishes: there\u2019s always a sense of wonderment when a simple, versatile cheese can be made in moments from just milk and lemon juice. Honestly, witnessing protein denaturation and coagulation in action never gets boring!<\/p>\n

If you make the cheese, the remaining whey is perfect used in place of buttermilk for scones, pancakes or soda bread. It is also great as the basis for a marinade for chicken\u2026fried chicken anyone?<\/p>\n

No need to bake blind!<\/h3>\n

I use small perforated tart rings which, I think, makes the tarts looks more elegant. You can buy them in silicone or metal: I have a selection of both types and each works perfectly well.<\/p>\n

With these tart rings that there is no need to bake blind: just sit them on a sheet of parchment on a metal baking tray and they will cook through perfectly with the filling inside for the 20 or so minutes it takes to cook the tarts.<\/p>\n

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Recipe: Yorkshire curd tart \u2013 makes 4 small tarts<\/h2>\n
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Yorkshire curd tarts <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Curd cheese (or use 140g bought curd cheese):<\/h5>\n