Shibden Mill Inn’s Yorkshire Curd Tart

DessertServes 6

The ever popular Shibden Mill Inn, based near Halifax are celebrating after being short-listed as one of six national finalists in the Best Inn category in the highly regarded Great British Pub Awards 2016. The historic inn, owned by Simon and Caitlin Heaton, is now in with a chance of being crowned national champion for the category at the Awards which are announced in October, along with the overall Great British Pub of the Year title which the Inn currently holds. Why not celebrate their success by indulging in this classic Yorkshire dessert from the team at Shibden Mill.  


For the pastry

28g cornflour

250g plain flour

85g caster sugar

95g salted butter

2 free range eggs

lemon & lime zest (about quarter of each)


For the filling

120g curds

30g cream

30g sugar

60g golden syrup

20g currants

1 large egg

20g brown bread crumb

tsp of rose water



  1. Cream the butter & sugar together, add the egg then add the cornflour, flour and lastly
  2. the zest.
  3. Make sure all the ingredients are well incorporated, but be careful not to over work the pastry - leave to cool in the fridge.
  1. For the filling just whisk all the ingredients in a bowl and set aside.
  2. Roll the cooled pastry out on to a floured surface, then cut 6, 5 inch discs out and line 6,4 inch pastry moulds.
  3. Blind bake the tart at 170°c for around 16 minutes.
  4. Once cooked, fill the tarts with the mix, cool the oven and continue to cook the tart with filling at 110°c for 10 minutes until the filling is firm.
  5. Serve with fruit puree & vanilla ice cream.