Yorkshire curd tart recipe
 An oldie, but a goodie. Lemon and nutmeg really complement the rich curd cheese in this recipe. 250g/9oz plain flour, plus extra for dusting100g/3½oz caster sugar100g/3½oz chilled butter, diced2 free-range egg yolks, beaten 250g/9oz plain flour, plus extra for dusting 100g/3½oz caster sugar 100g/3½oz chilled butter, diced 2 free-range egg yolks, beaten 170g/6oz curd cheese (available from some large supermarkets)100g/3½oz caster sugar100g/3½oz butter, softened10g/¼oz plain flour50g/1¾oz raisins1 free-range egg, beaten1 lemon, zest onlypinch nutmeg50g/1¾oz lemon curd 170g/6oz curd cheese (available from some large supermarkets) 100g/3½oz caster sugar 100g/3½oz butter, softened 10g/¼oz plain flour 50g/1¾oz raisins 1 free-range egg, beaten 1 lemon, zest only pinch nutmeg 50g/1¾oz lemon curd Method For the sweet shortcrust pastry, grease and flour a 30cm/12in tart tin.Place the flour, caster sugar and chopped cold butter into a bowl or food processor. Gently rub the ingredients together with your fingertips or blend until the mixture resembles breadcrumbs. Add the beaten eggs and combine to form a light dough (add 2-3 tablespoons of water if needed). Form the dough into a ball and transfer to the fridge to chill for 30 minutes. Preheat the oven to 180C/350F/Gas 4.On a lightly floured work surface, roll out the dough to 5mm/¼in thick. Line the prepared tart tin with the pastry and trim any excess from the edges. Any unused pastry can be frozen for later use.Lay a piece of greaseproof paper over the pastry and fill with baking beans or dry pulses. Bake blind for 15-20 minutes at until dry and firm to touch. Remove the pastry case from the oven. Remove the baking beans and greaseproof paper. Set aside.For the filling, drain the liquid from the curd cheese by placing it in a sieve. Use the back of a spoon to squeeze out any excess moisture. Discard the liquid.In a bowl, beat the sugar and butter until smooth and pale.Add the flour, raisins, egg, curd cheese, lemon zest and nutmeg. Mix well.Spread the lemon curd over the pastry base, then fill with the curd cheese mix. Smooth the surface with a pallet knife or the back of a spoon.Bake for 35-40 minutes, or until the pastry is golden-brown and the filling set. Allow the tart to cool in the tin for 20-25 minutes. Remove from the tin and serve in slices. For the sweet shortcrust pastry, grease and flour a 30cm/12in tart tin. For the sweet shortcrust pastry, grease and flour a 30cm/12in tart tin. Place the flour, caster sugar and chopped cold butter into a bowl or food processor. Gently rub the ingredients together with your fingertips or blend until the mixture resembles breadcrumbs. Place the flour, caster sugar and chopped cold butter into a bowl or food processor. Gently rub the ingredients together with your fingertips or blend until the mixture resembles breadcrumbs. Add the beaten eggs and combine to form a light dough (add 2-3 tablespoons of water if needed). Add the beaten eggs and combine to form a light dough (add 2-3 tablespoons of water if needed). Form the dough into a ball and transfer to the fridge to chill for 30 minutes. Form the dough into a ball and transfer to the fridge to chill for 30 minutes. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. On a lightly floured work surface, roll out the dough to 5mm/¼in thick. On a lightly floured work surface, roll out the dough to 5mm/¼in thick. Line the prepared tart tin with the pastry and trim any excess from the edges. Any unused pastry can be frozen for later use. Line the prepared tart tin with the pastry and trim any excess from the edges. Any unused pastry can be frozen for later use. Lay a piece of greaseproof paper over the pastry and fill with baking beans or dry pulses. Bake blind for 15-20 minutes at until dry and firm to touch. Lay a piece of greaseproof paper over the pastry and fill with baking beans or dry pulses. Bake blind for 15-20 minutes at until dry and firm to touch. Remove the pastry case from the oven. Remove the baking beans and greaseproof paper. Set aside. Remove the pastry case from the oven. Remove the baking beans and greaseproof paper. Set aside. For the filling, drain the liquid from the curd cheese by placing it in a sieve. Use the back of a spoon to squeeze out any excess moisture. Discard the liquid. For the filling, drain the liquid from the curd cheese by placing it in a sieve. Use the back of a spoon to squeeze out any excess moisture. Discard the liquid. In a bowl, beat the sugar and butter until smooth and pale. In a bowl, beat the sugar and butter until smooth and pale. Add the flour, raisins, egg, curd cheese, lemon zest and nutmeg. Mix well. Add the flour, raisins, egg, curd cheese, lemon zest and nutmeg. Mix well. Spread the lemon curd over the pastry base, then fill with the curd cheese mix. Smooth the surface with a pallet knife or the back of a spoon. Spread the lemon curd over the pastry base, then fill with the curd cheese mix. Smooth the surface with a pallet knife or the back of a spoon. Bake for 35-40 minutes, or until the pastry is golden-brown and the filling set. Bake for 35-40 minutes, or until the pastry is golden-brown and the filling set. Allow the tart to cool in the tin for 20-25 minutes. Allow the tart to cool in the tin for 20-25 minutes. Remove from the tin and serve in slices. Remove from the tin and serve in slices.