Yorkshire curd tart

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Appears in
Oats in the North, Wheat from the South: The history of British Baking, savoury and sweet

By Regula Ysewijn

Published 2020

  • About

Yorkshire curd tart is traditionally eaten at Pentecost. It’s an old form of cheesecake that was traditionally made with beestings or colostrum, the first milk a cow produces after calving. This milk is thicker and yellowish, and is particularly rich in nutrients and fat. In more recent years, the cake has been made with curd cheese, a very light cheese made by hanging curdled milk in muslin and draining it for a few hours. You can also make curd with soured milk or buttermilk, but I’ve use