YORKSHIRE Curd Tart TRADITIONAL Dessert

Yorkshire Curd Tart is a cherished traditional dessert from Yorkshire, England, embodying the region's rich culinary heritage. This delightful tart combines fresh curd cheese, which provides a soft, creamy texture, with the zestiness of lemon, offering a refreshing hint of citrus. These primary ingredients are nestled within a sweet pastry crust, creating a harmonious balance of flavours and textures.
The fresh curd cheese used in Yorkshire Curd Tart is typically made from the day's milk, giving the tart its distinctive fresh and tangy flavor profile. This cheese is similar to cottage cheese but is drained to achieve a thicker consistency, which is essential for the tart's filling. Adding lemon zest or sometimes lemon curd enhances the tart's flavour, adding a light, aromatic citrus note that complements the richness of the curd cheese.
The sweet pastry crust is the perfect base for the filling, its buttery and crumbly texture contrasting beautifully with the smooth, creamy filling. Before baking, the filling is often enriched with eggs, sugar, and sometimes nutmeg or vanilla, adding depth and complexity to the dessert's overall flavour.
Yorkshire Curd Tart is traditionally served at room temperature or slightly warmed, often accompanied by a dollop of cream or a scoop of ice cream. It's a versatile dessert that can be enjoyed at any time of the year. Still, it holds a particular fondness in Yorkshire, where it's a testament to the region's dairy farming heritage and a staple at local bakeries and family gatherings.
In addition to its delicious taste, Yorkshire Curd Tart carries a sense of nostalgia and regional pride, making it much more than just a dessert. It's a piece of Yorkshire's culinary history, cherished by generations, and a delightful experience for anyone who enjoys tasting it.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients
For the Pastry in-depth explanation • EXPOSED: The Biggest P...
For the pastry:
- 420 g All Purpose Flour
- 65ml Water
- 150g Shortening
- 50g Butter / Marg
- 1 medium egg
- 1 tbsp sugar
- 1 tsp Apple cider vinegar
- 1 tsp salt
To Seal:
beaten egg
Curd - Yields 873g Curd/cream cheese
- 5 litres milk
- 3 tbsp vinegar or lemon juice
For the Filling
- 650g fresh curd cheese
- 2 tbsp caster sugar
- 3 eggs, beaten
- ¼ cup cream
- 50g currants
- Zest of 1 lemon
- Nutmeg, grated (to taste)
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[@ricatkins4918]

..All you out there, Rick in my opinion is one of those hidden gems of spectacular easy recipes to attempt.! I’ve done several all brilliant. 🤩

[@BackyardChef]

Wow, thanks, Thank you. Best, Rik

[@gavinchapaz9515]

i would have to agree and rick was the reason i bought the hysapienta air fryer oven

[@BackyardChef]

Thank you. Best, Rik@@gavinchapaz9515

[@Cristina-px3vy]

Absolutely! 😀

[@lynnrushton7458]

Totally agree 👏

[@jbaldwin1970]

When you say ‘cotton cloth’… you sound like me when I’m telling students something basic for the millionth time 😂

[@BackyardChef]

Thank you. Best, Rik

[@andrewcoates6641]

The original style of a cheesecake.

[@jennd9091]

yes you can still get cheesecake from our bakers following the old recipe.

[@nikiTricoteuse]

I wondered about that too.

[@BackyardChef]

Thank you. Best, Rik

[@BackyardChef]

Thank you. Best, Rik

[@elainegothard]

I haven't seen this in excess of 50 years, since leaving Yorkshire. Its too late for me to enjoy because I'm recently severely dairy intolerant....but I can still enjoy the memories. Yum

[@BackyardChef]

What a shame, thank you for sharing. Good luck to you. Best, Rik

[@jennyt966]

You could probably make it with a dairy free milk.

[@1929modelagirl]

It might not be quite the same, but there are dairy-free cottage cheese options available. I don't know how well making dairy-free curd from scratch works. Be well

[@BackyardChef]

Thank you. Best, Rik@@1929modelagirl

[@donkeynuts75]

Try it with goats milk mate. Different proteins.

[@janegreen9340]

Didn’t know this would be so easy to make at home, looks wonderful but I’ll probably use dried cranberries for the fruit. A quick mention for Dave Myers of the Hairy Bikers duo who died last week - kind thoughts for his family and his best mate Si King. They’ve also brought a joyous love of good food to their viewers over the years.

[@BackyardChef]

Thank you. R.I.P. Dave. Best, Rik

[@michellealexander3787]

Love your videos and recipes! For what it matters, in the US, it's just called a cheesecloth. Simple as that!

[@BackyardChef]

You wouldn't think so the amount of comments I have. I said that before. Now I say 100%. Thank you. Best, Rik

[@jenniferandrews2212]

I'm an ex pat living in Malta from the North East it's years since I've had curd tart got my mouth watering 🙃

[@BackyardChef]

Thank you. Best, Rik

[@ireneposti6813]

Jennifer, I’m from Malta living part time in CA, I will be there in May God willing. I have been saving these recipes to make them when I’m there.

[@nickpalmer7491]

Pastry has always been my Achilles heel with cooking. Rik has inspired me by showing me how easy it actually is.

[@BackyardChef]

Cheers, Nick. Thank you. Best, Rik

[@user-ur2hz7xw5y]

😊Rik the Backyard Chef is the greatest. His comments while cooking just make me smile. Meals are easy to make and delicious.

[@BackyardChef]

Thank you. I talk straight no BS here. Don't always get my words in the right order. Best, Rik

[@jefflockwood-weed]

“No hang-ups”🎉❤

[@danielleshelbourne220]

I’m definitely making this for my husband, a Yorkshireman - he’ll love it. He’s lived in Australia for 33 years now and I love to feed him foods he loved when he lived in York. I love that you’re showing how to use up food that may be thrown out and it pairs well with your channel’s traditional recipes, especially since many traditional recipes were created to make the most of every bit of food. 😊

[@BackyardChef]

Thank you. Best, Rik

[@Sandywarhol645]

Another drool worthy dish! I’m waiting for a cardiologist at the moment. Thanks for helping me to not freak out(as bad). Your videos are basically a natural anti anxiety treatment ☺️.

[@alisonviscosi5518]

Good luck!😊

[@nikiTricoteuse]

Very understandable that you would have nerves. Hope it goes well.

[@BackyardChef]

Good luck to you! Thank you. Best, Rik

[@garyneilson3075]

"hold fast"! (1Thess.5 :21)

[@mirandamom1346]

Whey cool 😁! And I’m not the only one who suspects that’s delicious- I love how the boiling milk got the cat’s attention 😸!

[@BackyardChef]

Yes! Thank you. Best, Rik

[@barbarabrokos2921]

I live in the USA and have never heard of most of these recipes…. But I will tell you I would love to YK just for the food! These look absolutely DELICIOUS!

[@BackyardChef]

Thank you. Best, Rik

[@dodgybodger3124]

Mmmmmmmm !!! 😄 Save us a slice Rik. 😅😅😅

[@BackyardChef]

You got two mate, you and your lass. Thank you. Best, Rik

[@KFCalif]

This looks - hand to heart like you - stunning. I love your teaching technique so much. Just telling everybody to calm the heck down and get on with it. It doesn’t have to be perfect and you can do what you want and still put out a tremendous dish. Honestly, any subject at all you were tutoring - I would sign up for it.

[@BackyardChef]

Wow! Thank you. Best, Rik

[@verenamaharajah6082]

Ooh Rik, I love a Yorkshire curd tart! I used to make it sometimes when my kids were young, but poor health prevents me standing in the kitchen cooking any more. So I love watching you bake instead!

[@BackyardChef]

Sorry to hear. Thank you. Best, Rik

[@JanetBrown-px2jn]

I’m from Birmingham,but I have never seen this tart before.I have lived in the US for 59 years,worked as a pastry chef,and I thank you for showing people how to properly use a zester it drives me crazy to see TV chefs using it backwards.Also the fact Americans including chefs now say Carmel for Caramel . I often make curds which I eat on toast,with a little sugar,lemon zest,and cinnamon,the whey I freeze,and use in soup making.

[@BackyardChef]

I agree! Thank you. Best, Rik

[@Catherine-Crevice]

Excellent and thank you! I'm going to make one for my dad. He'll be over the moon. When he watches this I just KNOW he'll be salivating and talking to the screen 🤣🤣🤣 Fantastic! 😋

[@BackyardChef]

Hope he enjoys! Thank you. Best, Rik

[@chalkiememe4183]

Ooh next time my mother in law makes Halloumi I shall use the anari (curd) and give this a go. 🇨🇾

[@BackyardChef]

Thank you. Best, Rik

[@geminil2415]

Well you've done it again and supplied me with just the recipe I want. My mother-in- law made this a lot. I had the recipe and lost it. I confess I had totally forgotten about it and now here it is. Happy days😁

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@sandwormgod4771]

Pastry sounded fantastic when you cut through it. As for the filling, YUM! We need more Yorkshire goodies.

[@BackyardChef]

Thank you. Best, Rik

[@snedshill]

"'Tis a masterpiece, me thinks." --Little Miss Muffet

[@BackyardChef]

Thank you, Paul. Best, Rik

[@lauraellen189]

That tart looks absolutely delicious! It would be perfect for Easter dinner!

[@BackyardChef]

It is! Thank you. Best, Rik

[@evocationart8370]

Rik you are the best on KZbin, I love everything you cook , and you make us all believe we can do it too. Please don’t run out of recipes you really make my day xx❤😊

[@BackyardChef]

You have made my day. Thank you. You can do it. I wont show all the complicated unessary things! I won't run out cooking is my passion I can cook most things and style, and upset everyone for changing the ingredients. Taste and adjust; put in what you like to eat. That's why cooking is great. However, there are the sticklers: "It's not cooked that way." Who is really bothered about a moaning individual? I like others; move on. I really appreciate you on here. Your contribution to always very welcome. Thank you. Best, Rik.

[@mrdangiles90]

Beautiful spring like afternoon in Yorkshire today Rik mate a slice of that would go down like a good 'un😋. Cheers mate

[@BackyardChef]

Thanks 👍Heard it was minus two this morning! Thank you. Best, Rik

[@lizhannah8412]

Well, you've done it it again, my man. I've never seen or heard of it in Scotland. It looks beautiful, I have to give it a go. Your pastry is the best ever.

[@BackyardChef]

Thank you, Liz. Nowadays the Yorkshire curd tart looks like an egg custard tart with currants in. It wasn't made that way originally. This is as near original I can make. Love the body of curd in the tart. Its very light and this recipe is not sweet. Hint of lemon. Some of the modern variations call for 150g sugar - etc.! Just a sweetened egg custard tart. Thank you. Best, Rik

[@straightenyourcrowntarot7598]

Ooh my goodness! That looks absolutely delightful. Thank you for this ill be baking one just like it this weekend. Stunning bit of Yorkshire cuisine. Im a Yorkshire lass and we dont see curd tart very often anymore. Youre keroubg the best recipes alive🙏💕

[@BackyardChef]

Thank you. Best, Rik

[@helenbaker2614]

Rik, you are a great teacher. Long live your channel

[@BackyardChef]

I appreciate that! Thank you. Best, Rik

[@dianeroome972]

I can't wait to make this! Sadly, Dad has been gone a long time, but I bet he would love this. He was from Darby.

[@BackyardChef]

Thank you. Best, Rik

[@ricatkins4918]

Hi Rick. I just made the curry sauce takeaway style on your channel.... Oh my, what an authentic triumph that was... Amazingly Tremendous... ✊🏻

[@BackyardChef]

Fantastic! Thank you. Best, Rik

[@joycegemmill8557]

Thank you so much had this was a child! Benn looking for along time for the recipe! My Mother made this. I am 78 years old live U. S. A. Thank You Again. Have a Good Day!

[@BackyardChef]

Thank you. Best, Rik

[@JaneB67]

My mouth is watering just watching this.....😃

[@BackyardChef]

Thank you. Best, Rik

[@caroleorion1273]

Another lovely recipe.Hsve you thought of having a book.

[@BackyardChef]

Thank you. Many have asked. Best, Rik

[@anthonyabbott5243]

A long time since I have had one of them, great job again Rik.

[@BackyardChef]

Thank you. Best, Rik

[@davidcrossley7145]

Rik in my opinion is a great cook. What I like most about his approach is his no fuss attitude to keeping things simple.I’ve cooked various recipes of Riks and they’ve all turned out superb.So thanks mate for your no fuss cooking 👍👍

[@BackyardChef]

Thank you. No BS, No fuss and No stress that's what this channel is about. Best, Rik

[@juliegraham5033]

I often buy cream when it's reduced in price and make my own butter. I also make my own cheese sometimes. I'm giving this curd tart a go this week at the community kitchen. Thanks Rik

[@BackyardChef]

Yes butter in less than 5 mins in the mixer. Thank you. Best, Rik

[@lynnrushton7458]

Oh my gawd 😋 stop it!

[@BackyardChef]

Thank you. Best, Rik

[@creatiffy]

.You make it look so easy love all your recipes .... I follow every time yum yum want that tart in my tum 😂😅

[@BackyardChef]

Thanks so much 😊Nice this one! Thank you. Best, Rik

[@brendandavey5372]

Now that curd tart makes me feel very proud to be a Yorkshire man well done keep the video s coming 😀 👍

[@BackyardChef]

Thank you. Best, Rik

[@frugalitystartsathome4889]

Ooh, I love curd tart but I’ve never thought of trying to make my own curd cheese (you can buy it locally but it’s very hit-and-miss) - will definitely be trying this one! I have relatives visiting over Easter who are always wanting curd tart but I can’t always find the curds. Much appreciated!

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@susanpilling8849]

This was my Mum's favourite. She used to buy curds from Morrisons (before they were a supermarket chain) in Bradford market. I never ate it because I don't like currants. Thanks for so many happy memories. 😊

[@nikiTricoteuse]

Is it dried fruit in general that you don't like or, just currants? If it's just currants you could swap them out for dried cranberries or maybe even raspberries. 😊

[@BackyardChef]

Thank you. Make it and do not include the dried fruit. You still have a full curd tart. Best, Rik

[@BackyardChef]

Thank you. Best, Rik

[@lademoiselleketoret6958]

You are amazing. Thank you so much. I just am enjoying your commentary. Lol SENSATIONAL!

[@BackyardChef]

Thank you. Best, Rik

[@lizhannah8412]

It does look lovely. I'll try it. I love creme brulee and cottage cheese. I think I'll like this. Thanks, Rik.

[@BackyardChef]

You are very welcome. Thank you. Best, Rik

[@andrewcarter4936]

Never seen one of those before or how to make the curd looks delicious great job rik 🙂

[@BackyardChef]

Thank you. Best, Rik

[@Catherine-Crevice]

Mum and dad have been to stay for the weekend. I made this today for my dad, and egg custards for my mum. Last night we had school syrup sponge (your recipe). Absolutely fantastic. I've never had a problem making pastry, but following your recipe definitely takes it to another level. Thank you so much 😊

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@user-ox7gc2zw9q]

I never realised you could make cottage cheese like that and so easy! The tart looks great, a definite one for trying, never hard a curd tart before! 😊

[@BackyardChef]

Thank you. Best, Rik

[@paulsmith6616]

Here in Australia we refer to this type of coarse weave cloth as 'Cheese Cloth'. Works a treat for a variety of tasks. Hope this helps.

[@BackyardChef]

Thank you. Best, Rik

[@andypandy6830]

Rik my waistline is getting bigger with every delicious recipe. Lol.

[@BackyardChef]

Andy my waistline I've no idea where is is its been engulfed! Thank you. Best, Rik

[@junferg7]

Just love your channel..takes me back to my childhood..

[@BackyardChef]

Thank you. Best, Rik

[@christinegitsham5268]

Hi Rick I remember my mum making this cheese as a kid, we had a Greek neighbour who taught mum how to make this cheese they would have made feta but mum just used to beat with an old manual mixer with some salt. She used to hang the tied up cheese in cloth from the sink tap over night and by the morning it was set and ready to spread. We never heard of cottage cheese when I were a kid people used to use a plate to blind bake years ago Rick me mum didn't have any fancy gadgets, lol.

[@BackyardChef]

Your Mum was a great cook, like 99% of Mums are! Thank you. Best, Rik

[@leighlyle2304]

I can hear your little helper in the background 🐱

[@BackyardChef]

Yes! We took him in as a stray. He walked up. We looked after and he is here. Thank you. Best, Rik

[@sandylaws8648]

Cottingham and Beverley bakers would have queues on a weekend for Yorkshire curd cheese tart. Mum used to make it for us. 👌❤️

[@BackyardChef]

Thank you. Best, Rik

[@neilanthonyhaywardlewis8978]

Oh! Not seen one like that in 40 years in a bakery here in York 😜 That's the business Rik !

[@BackyardChef]

Thanks, mate. Best, Rik

[@ireneposti6813]

I love anything with raisins.

[@BackyardChef]

Thank you. Best, Rik

[@saracurrens2651]

Just found channel. Love it. Favorite so far is the mashed potatoes and cabbage dish.

[@BackyardChef]

Thank you. Best, Rik

[@1929modelagirl]

Another dish to consume by myself! You seriously make these dishes look so easy. And appetizing❤

[@BackyardChef]

They are and you can make them! Thank you. Best, Rik

[@susanyoung6490]

You are a fantastic cook Rick ❤

[@BackyardChef]

Still learning. Thank you. Best, Rik

[@elspethdornan7739]

Brilliant video , clearly explained as usual Rik

[@BackyardChef]

Thank you kindly. Thank you. Best, Rik

[@amandah4834]

Oo that does look good Rik thank you for sharing a true taste of your home county I’m sure Yorkshire has lots of delicious recipes and you are the man to show us how to make them 👌Amanda xx

[@BackyardChef]

Amanda, you are so lovely. Great comments and always interacting on here. Thank you. Best, Rik

[@jennd9091]

its cheesecake!! yay. I hate the way we have had to change the name to yorkshire curd tart so southerners understand it. I remember going to get cheesecakes for my grandparents. When my friend came over from lancs she thought she was getting a new york cheesecake and my grandma served her this lol.

[@BackyardChef]

Thank you. Best, Rik

[@melissanelson2592]

I have wanted to make this for years. Thank you, Rik, for your calm and encouraging tone. You make everything look so easy and your tips are invaluable and so well explained.

[@BackyardChef]

Thank you. Best, Rik

[@annereidy7981]

Lovely, reminds me of baked cheese cake and I love baked cheese cake. In fact, this is probably closest to the kind I love, so much thanks for this fuss free method.

[@BackyardChef]

Thank you. Best, Rik

[@maggieclendenin6740]

Wow!! That is fabulous

[@BackyardChef]

Thank you. Best, Rik

[@elsagispin2231]

❤🎉❤🎉❤🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉❤🎉❤🎉❤🎉❤🎉❤🎉❤ brilliant superb.

[@BackyardChef]

WOW!!!!!!!! Thank you. Best, Rik

[@WiIIyeckerslike]

Great video Rick. Miss this type of baking since leaving the UK.

[@BackyardChef]

Thank you. Best, Rik

[@Knockseekfind]

Looks absolutely beautiful 🤩 Rick Thankyou so much for sharing your recipe 🤩👍

[@BackyardChef]

You are so welcome. Thank you. Best, Rik

[@trishwest1809]

A masterpiece indeed. This must taste heavenly !

[@BackyardChef]

Thank you. Best, Rik

[@lindayoung9834]

I just I mean 5 minutes ago finished 3 gallons of marked down milk. Got 2.5lbs of farmers cheese. 👀 what I can do😊now. Now to do a recipe using the whey. 😉 Lovely.

[@BackyardChef]

Great job! Thank you. Best, Rik

[@jimbojet8728]

Well done Rik. That tart is Epic! I bet it tastes as good as it looks. Thank you.

[@BackyardChef]

Its actually very good! Thank you. Best, Rik

[@user-zy6lb7jj9u]

I LOVE YOUR VIDEO JUST STATED WATCHING, CURD TART MY FAVOURITE SADLY YOU NOT SEE IN LONDON SHOPS THAT SELL CAKES, IM FROM HULL BUT LIVE IN LONDON . ENJOY VISITING MY FAMILY IN HULL AND HAVING A NICE CURD TART WITH A CUP OF TEA

[@BackyardChef]

Thank you. Best, Rik

[@joniangelsrreal6262]

👁👁 sensational…😄

[@BackyardChef]

Thank you. Best, Rik

[@sabinegierth-waniczek4872]

Hi Rik, thank you for upping the pressure - for years now I dillydally around making paneer/ curds for the first time! Albeit I have several recipes, seeing you make this pushes me finally over the edge, and I will enter the undiscovered country of home made cheese (squishslurpsquish). I will try out vitamin C instead of vinegar, or citric acid (but this is not too good for the teeth, soooo...). Vit C is also a good substitute in my recipe for ginger beer (with yeast, from the book "Food in England" by Dorothy Hartley). I see many principles that I only read about to date in your videos, and it looks so simple and delicious, whatever you make!!! Yesterday I tried my luck with the Black Forest Cake, but baked the dough in one slab instead of three -> it will end up as the deconstructed version *ahem* tonight. I used bottled cherry juice from a regional producer and rehydrated dried cherries from the same source in it *lipsmack*... Thank you so much for your inspiration, and the reassuring "We don't want to get worked up about this" - even my teenager daughter watches your videos :-)))

[@BackyardChef]

Have a look here - how easy paneers is kzbin.info/www/bejne/p5ObaYiIeM2SqLM Thank you. Best, Rik

[@sabinegierth-waniczek4872]

@@BackyardChefWow, thank you for your kind answer and the link - now I just MUST try to make this (but I also always wait for reduced goods bowling before my hungry face - like you, I try to follow this regime for decades now! Most supermarkets are obliged to sort out stuff due to regulations, not according to often still prime quality, and if something goes wrong, the costs for a mistake are not so heartwrenching). -> Edit: Just watched the paneer post - INSANE!!! I have not yet found my cheesecloth, but I will use the cotton nappies intended for, but never actually touching my baby's butt. A double or triple layer should do the trick. The unpressed mass really looks like cottage cheese - could I add some chives, or nuts and honey to it, like to commercial products? In this case I fear that I have to convert a part of the earth floor cellar into a dairy... O the joy of creative yet hearty cooking!!! [The deconstructed BFC tastes really good, by the way (even if it looks like found footage from Pompeji), and I had forgotten just how good whipped cream tastes (very low-noise ladylike burp ;-))) ). Please keep on doing what you do, I am so delighted by your choice of recipes and your style of working (and have already contemplated to ambush one of those alluring air fryers - completely new train of thought for me...). Please, did you perchance make any posts about how to correctly use a wood fuelled stove and pizza oven? We moved into a flat in a very old house (1815), and beside "modern" appliances (ok, iron stovetop and anoven from 1960s to 1990s, modern enough for me at least!) I now have to muster the courage to fire those beauties up for the first time (and afterwards maybe the smoking cabinet - we live to learn). I hope it takes me not as long as with the paneer... I realise that I have to rein myself in now, sorry for waffling (pun intended)!] Greetings and thank you again!!!

[@BackyardChef]

Waffle away. N problems. I would be firing up for sure! Thank you. Best, Rik@@sabinegierth-waniczek4872

[@sylviaannemahindroo8808]

Whatever imake with dry fruit, I always like to soak it first in some rum or brandy n add a tbs of the rum or brandy to the cake, tart, scones or whatever. Yum!!

[@BackyardChef]

Lovely! Thank you. Best, Rik

[@tellitlikeitis-rg4ny]

I love this tart

[@BackyardChef]

Thank you. Best, Rik

[@nicolerichter-smith2573]

Rik, that does look sensational. I'm going to make it myself this weekend. Thanks for sharing your recipes and style of baking/cooking. I ❤ it.

[@BackyardChef]

You are very welcome. Thank you. Best, Rik

[@uha6477]

I have to try make this. If I can make it half as good it will still be impressive.

[@BackyardChef]

You can do it. 😊 Thank you. Best, Rik

[@christinegitsham5268]

This tart looks so scrummy, yep I'll give it a go😃👍🏼👍🏼👍🏼

[@BackyardChef]

Thank you. Best, Rik

[@KayakTN]

A little bit of honey and pistachio on top. I need to try that.

[@BackyardChef]

Thank you. Best, Rik

[@ronaldworth4146]

Absolutely brilliant Rik that looks incredible

[@BackyardChef]

Thank you. Best, Rik

[@user-nr9kz7xw4n]

Going to cook it this week, great video.👍👍👍👍

[@BackyardChef]

Thank you. Best, Rik

[@hajshahzad5443]

Yummeee ❤❤

[@BackyardChef]

Thank you. Best, Rik

[@carolcurtis1573]

Never heard of this , looks delicious 👍👍

[@BackyardChef]

Thank you. Best, Rik

[@juneberesford9165]

Love it, got to try this. Many thanks Rik

[@BackyardChef]

Thank you. Best, Rik

[@Veritas2154]

You can reduce waste further by portioning out the whey and using it for bread making. Higher protein and no weird taste.

[@BackyardChef]

Thank you. Best, Rik

[@allenbrown8158]

That looks fantastic Rik

[@BackyardChef]

Cheers, Allen. What you making at yours? Thank you. Best, Rik

[@allenbrown8158]

@@BackyardChef rib eye steak, with stuffed jacket spuds garlic mushrooms pepper sauce and garlic bread. lush

[@jennyt966]

Wow. That looks so nice. I had Yorkshire curd tart, when I lived in Huddersfield. But they weren't as nice as yours. They weren't crumbly and didn't have dried fruit or lemon zest in them. They were quite plain, unfortunately. But now I can see how nice they can be.

[@BackyardChef]

Yes the shortcut way is to churn out tarts that are similar to egg tarts. Not good! The life in the fast lane. Just kick the stuff out. Thank you. Best, Rik

[@limpethead]

Haven't had that in years.

[@BackyardChef]

Delicious! Thank you. Best, Rik

[@CarolWhite-il7ki]

I remember my dad making cottage cheese.

[@BackyardChef]

Thank you. Best, Rik

[@alidickinson6236]

❤ Delicious x x

[@BackyardChef]

Thank you 😋Best, Rik

[@kirsiselei8703]

That looks amazing❤

[@BackyardChef]

So good! Thank you. Best, Rik

[@Gunavati1]

Oh my goodness, this looks soooo yummy ❤

[@BackyardChef]

Thank you. Best, Rik

[@DerrickWhittle-mm7jz]

Lovely my second tart show from you in an hour golden syrup treakle. Your stove top do you use Butane or Propain going to buy one similar to yours that takes both. Is there a difference?

[@BackyardChef]

Thank you. There is no difference. Just small canisters. Best, Rik

[@DerrickWhittle-mm7jz]

@@BackyardChef thanks for the reply keep up the good work hope to send you photos of my efforts soon.

[@BackyardChef]

Love to see. Thank you. Best, Rik@@DerrickWhittle-mm7jz

[@hollandj67]

Never had a go at this but I will now I've seen yours.Just wondering whereabouts in Yorkshire where you from? I'm in Donny.Always a pleasure watching your videos,all your food hit all the spots.Thank you for all you do🙂🥰

[@BackyardChef]

Thank you. Best, Rik

[@pattylevasseur4041]

rik i think you would absolutely FLIP if you tried canadan poutine..... all it is is... fried french fries with home made brown gravy and cheese curds over the top... no baking just serve it all hot and enjoy... chk out the videos on it... it would def goes awesome with steak ... thanks for another awesome video ;];];];]

[@BackyardChef]

I'll check it out! Thank you. Best, Rik

[@pirapiretti6590]

Im learni g Thank you❤

[@BackyardChef]

I am too! Thank you. Best, Rik

[@wwsuwannee7993]

yep! :)

[@BackyardChef]

Thank you. Best, Rik

[@cindychristie6314]

thanks again for a yummy recipe, i have looked at many recipes on youtube over the years, yours are tops easy to follow and most with pantry staples! one question can you use cottage cheese instead of making own curd!

[@BackyardChef]

Thank you. Best, Rik

[@stevewalsh9806]

Hi Rik , had a go at this one today , As great tasting as i remembered (my mams favourite pudding) Has a taste like no other , big thanks ,How about old skool fish cakes & cinder toffee. Redcar steve

[@BackyardChef]

Glad you enjoyed it. Thank you. Best, Rik

[@injunsun]

So, this is the origin of the baked cheesecake. Cool. I wonder if I can make this with maybe medium firm tofu somehow? I bet I can.

[@BackyardChef]

I'm certain you can. Thank you. Best, Rik

[@KayakTN]

I hear a cat! ❤

[@BackyardChef]

Yes, he walked up a couple of moths ago, raggy, thin, we took in him He is a fantastic little thing. He's put on a couple of kilos had all the jabs - he's healthy as anything now. We always give a chance to help if we can.