Yorkshire Curd Tart

To make the curds

Take two pints of milk, warm in a pan, (not too hot) and add two teaspoons of rennet. When curdled strain through a seive or jelly bag. This will make 8oz of curds.


  • 8 oz of shortcrust pastry for cases
  • 8oz of curds
  • 8oz of sugar
  • 4oz of butter
  • 1 tablespoonful of cream
  • 2oz of currants
  • 2  beaten eggs 


Mix all the ingredients well together

Line four tart tins (the size of a standard saucer) with shortcrust pastry, fill with the mixture and bake in the oven at gas mark 6, 200C, or (190C for a fan oven) until golden brown.

 Curd Tart or Yorkshire Cheese Cakes


  • 8oz of curds
  • 4oz sugar 1 to 2 eggs well beaten
  • grated nutmeg optional
  • 20z currants
  • 8oz shortcrust pastry


Line a pie plate with pastry. Mix together the curds, sugar, currants and beaten egg and pour into the lined pie plate. Sprinkle with nutmeg if liked. Bake for about 20 minutes in a moderately hot oven.

Leave a Reply

Your email address will not be published. Required fields are marked *

The Dales