IngredientsFor the pastry:
4oz plain flour
1oz icing sugar
2 egg yolks
For the filling:
3 pints whole milk
juice 1 lemon
2 tablespoons rosewater
1 whole egg
2 egg whites
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
handful of currants (optional)
Handy HintMake sure the edges of the muslin are over the pan (or, if you are using a jug, stand the whole thing inside a bowl) because the whey will drip from the corners and could end up in a puddle on your kitchen worktop!
MethodThe day before you want to eat it, make the curd. To do this you simply heat the milk almost to boiling point, then take off the heat, add the lemon juice and stir until it curdles. It will look like baby sick! Allow to cool.
Put a sieve over a large jug or pan and line it with muslin. Pour in your curdled milk and allow it to strain overnight.
The next day, make the pastry by sifting together the flour and icing sugar, then rubbing in the butter by hand or in a food processor. When the mixture resembles breadcrumbs add the egg yolks to bring it together into a ball. Wrap in cling film and allow to rest in the fridge for an hour.
Before making the filling, turn on the oven to 190 c and put in a baking sheet to preheat.
To make the filling, simply beat together the softened butter and rosewater, then stir in the curds. Finally, beat in the eggs, the cinnamon and the dried fruit if you are using it.
Line a greased 8" tart tin with your pastry. Fill with the filling and sprinkle with nutmeg. Bake on the preheated baking sheet for 25-30 minutes, until the pastry is crisp and shrinking away from the sides of the tin and the top is golden brown.