Makes 1 x 10" tart.
The tart is not overly sweet and has a lovely soft centre and a golden brown colour.
60g caster sugar
250g cheese curd (can be a bit less)
pinch of salt
2 eggs, beaten
½ tsp powdered nutmeg
zest of ½ lemon
blind-baked 10 inch shortcrust pastry shell (made or bought)
First of all, cream together the butter and sugar well, , add the lemon zest, salt and eggs,
then gently mix in the cheese and currants
Pour the filling into the (blind baked) pastry shell and bake for 25 to 30 minutes at 190⁰C.
Cool on a rack, then eat...try to save some for tomorrow!!