Yorkshire Curd Tart

Yorkshire Curd Tartlets

by Jackie Macdermott


Makes 12 tartlets


For the pastry
  • 100g caster sugar
  • 200g unsalted butter
  • 270g plain flour
  • 1 free range eggs
For the curd
  • 50g unsalted butter
  • 60g currants
  • 60g caster sugar
  • 250g Yorkshire curd
  • 2 free range eggs
  • pinch of nutmeg
  • pinch of cinnamon


For the pastry
  1. Cream the butter and sugar together until light and fluffy
  2. Add the egg gradually
  3. Add the sifted plain flour
  4. Bind together to form a dough and refrigerate for 30 minutes
For the curd
  1. Using a 12 hole deep baking tray, line each hole with the sweet pastry
  2. Melt all the butter into a pan
  3. Mix all of the remaining ingredients together in a bowl
  4. Once everything is mixed together, fill each tartlet case with the mixture
  5. Bake in a medium oven for about 25 minutes
  6. When cooked, leave to cool slightly and then place on a cooling rack