Yorkshire curd tart is a traditional tart originating from Yorkshire. This rustic tart is made by baking a shortcrust pastry base that's filled with a combination of curd cheese, sugar, eggs, butter, dried fruit such as currants, and spices, usually nutmeg.

The egg whites are beaten until stiff, while the butter is beaten with the sugar, curd cheese, and egg yolks. The dried fruit and nutmeg are stirred in, and the beaten egg whites are folded into the mixture, which is then baked in a shortcrust pastry until golden brown.

In the past, when many Yorkshire villages held fairs and feasts for Whitsuntide, these tarts were prepared with beestings – the first, extremely rich milk from newly calved cows. Nowadays, curd cheese is the classic substitute, while some even opt to add rosewater for extra flavor.