Tartlets based on Woman’s Weekly’s classic Yorkshire Curd tart recipe, made using a curd cheese custard, with mixed peel in a sweet pastry case. This recipe dates from 1981, when cheesecakes were becoming popular for afternoon tea
Prep time: 20 mins
Cooking time: 25 mins
Total time: 45 mins
- ½ a 375g pack sweet shortcrust pastry (we used Jus-Rol)
- 227g tub curd cheese
- 4 level tbsp caster sugar
- 1 large egg
- 1 tbsp chopped mixed peel
- 4 tbsp good-quality lemon curd
- 7.5cm (3in) fluted pastry cutter patty tin trays
- Roll out the pastry thinly on a lightly floured surface and cut out rounds. Re-roll trimmings and cut out more rounds until you have 15 in total. Use to line the patty tins, and prick the bases with a fork. Chill them, while the oven heats up to Gas Mark 6 or 200°C.
- Beat the curd cheese until smooth, then add the sugar, egg and mixed peel. Spoon this mixture into the pastry cases. Bake above the centre of the oven for 25 mins until the filling is set. Leave to cool in the tins for a few minutes, then transfer to a wire rack to cool completely.
- Spread a tsp of lemon curd on each tart for serving.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.