This traditional Yorkshire Tart is a delightful dessert that combines a buttery, crisp shortcrust pastry with a luxurious filling of curd cheese, raisins, and lemon zest. The filling is enriched with egg whites for a light, airy texture, while nutmeg and almonds add depth and crunch. It offers a perfect balance of sweet and tangy flavors, making it an ideal treat for afternoon tea or a special family dinner. Simple ingredients come together to create a sophisticated yet home-style treat that is sure to impress guests and satisfy sweet tooth cravings.
Yorkshire Tart
Description
This traditional Yorkshire Tart is a delightful dessert that combines a buttery, crisp shortcrust pastry with a luxurious filling of curd cheese, raisins, and lemon zest. The filling is enriched with egg whites for a light, airy texture, while nutmeg and almonds add depth and crunch. It offers a perfect balance of sweet and tangy flavors, making it an ideal treat for afternoon tea or a special family dinner. Simple ingredients come together to create a sophisticated yet home-style treat that is sure to impress guests and satisfy sweet tooth cravings.Ingredients
Directions
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Preheat oven to 400&# 194;°F (200ðC).
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For the pastry: Mix flour, salt, and lemon zest in a bowl.
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Cut in 3 1/2 oz of cold butter until the mixture resembles coarse crumbs.
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Quickly work in 1 egg yolk to bring the dough together.
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Wrap dough in plastic and chill for at least 30 minutes.
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Butter an 8 1/2 inch flan dish or tart pan.
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Roll out the chilled pastry and line the pan, trimming excess edges.
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Chill the lined pastry case for 15 minutes.
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For the filling: Cream 4 oz butter with 2 oz caster sugar until light and fluffy.
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Beat in 1 teaspoon lemon zest, 9 oz sieved curd cheese (or half cottage cheese and half cream cheese), 2 egg yolks, 4 oz raisins, a pinch of salt, and 1/2 teaspoon nutmeg.
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In a separate clean bowl, whisk 2 egg whites until firm peaks form.
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Gently fold the whisked egg whites into the cheese mixture.
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Scatter 1 tablespoon grated almonds over the bottom of the pastry case.
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Pour the filling into the pastry case.
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Bake at 400ðF (204ðC) for 15 minutes, then reduce heat (163ðC)to 325ðF and bake for another 15 minutes.
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Remove from oven and cool completely on a wire rack before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 509.1kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 97502.4mg4063%
- Total Carbohydrate 113.5g38%
- Dietary Fiber 2.7g11%
- Sugars 37.8g
- Protein 10.0g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover tart in an airtight container in the refrigerator for up to 3 days. Serve at room temperature or slightly chilled.
Substitutions: If you cannot find curd cheese, a mixture of soft cream cheese and cottage cheese works well. Ensure the cottage cheese is blended smooth.
Tips: For a crispier crust, you can blind bake the pastry for 10 minutes before adding the filling. Make sure the egg whites are whipped to stiff peaks for a lighter filling.
Variations: Add a sprinkle of cinnamon or orange zest for a different flavor profile. Top with fresh berries when serving.
