Ingredients:

  • 225g plain flour
  • 110g unsalted butter, chilled and cubed
  • 25g icing sugar
  • 1 large egg yolk
  • 2-3 tablespoons ice water
  • 450g fresh curd cheese (or ricotta, well-drained)
  • 110g caster sugar
  • Zest of 1 lemon
  • Pinch of ground nutmeg
  • 50g currants
  • 50g raisins
  • 2 large eggs, beaten
  • 1 tbsp milk (for glazing)

Instructions:

  1. Rub butter into flour and icing sugar until it resembles breadcrumbs.
  2. Incorporate the egg yolk, then gradually add ice water until the dough comes together.
  3. Wrap the dough and chill for at least 30 minutes.
  4. Roll out the pastry and carefully line the tart tin. Trim the edges.
  5. Prick the base, line with parchment, fill with baking beans, and bake blind at 180°C (350°F) for 15 minutes.
  6. Remove the baking beans and parchment, and bake for another 5-10 minutes until the pastry is lightly golden.
  7. Combine curd cheese, sugar, lemon zest, nutmeg, currants, raisins, and eggs.
  8. Gently pour the filling into the baked pastry case.
  9. Bake at 160°C (320°F) for 25-30 minutes, or until the filling is set but still has a slight wobble in the center.
  10. Let the tart cool completely in the tin. Brush with milk before serving, if desired.