My recipe for Yorkshire Curd Tart is a traditional recipe that my late father loved. Made with a pie shell of shortcrust pastry which is filled with a curd cheese and egg custard mixture, it's fabulous with a cuppa. There are many local recipes for Yorkshire Curd Tart in Yorkshire, which is a big county; but, I have always used this recipe, which has lemon zest in the filling adding a citrussy zing. You can omit the mixed spice if you like, but most traditional curd tart recipes will have some sort of spice added to the mixture, be it mixed spice, cinnamon or ground nutmeg. I've also seen recipes that add a splash of brandy added, which I'm sure adds another delectable element to this baked curd cheesecake. A curd tart is basically a baked cheesecake using fresh curds, which are a by-product of cheesemaking. The origins off these sweet curd flans are thought to go back many centuries. My recipe today makes a large tart using a 18cm (9") pie dish. However, you can make individual tarts, I usually get between 10 and 12 smaller tarts usung this recipe. If you live in a country where fresh curds (curd cheese) are hard to find, then you can use drained full-fat cottage cheese in place of curd. I hope you enjoy this recipe if you make it, and don't forget to make a pot of Yorkshire Tea to accompany your fresh baked tart or tarts!