3/8 cup (65 g) 2 1/2 oz plain wholemeal flour (whole grain)
5/8 cup (65 g) plain flour
1/3 cup (65 g) 2 1/2 oz butter
4 tablespoons fresh milk
175g (6 oz) curd cheese
1/2 teaspoon ground cinnamon
1 egg, beaten
2 tbsp (25g) 1 oz caster sugar (superfine granulated)
1 lemon sliced
5/8 cup (65 g) plain flour
1/3 cup (65 g) 2 1/2 oz butter
4 tablespoons fresh milk
175g (6 oz) curd cheese
1/2 teaspoon ground cinnamon
1 egg, beaten
2 tbsp (25g) 1 oz caster sugar (superfine granulated)
1 lemon sliced
method
1. Place the flours into a bowl and rub in butter until the mixture resembles fine breadcrumbs. Mix to a dough with 2 tablespoons of milk. Roll out on a floured work surface and use to line an 18 cm (7 inch) flan ring. Blind bake at 200°C (400°F) Mark 6 for 15 minutes.
2. Beat cheese with remaining milk and cinnamon.
3. Whisk the egg and sugar until thick and pale, gradually beat into the cheese until smooth.
4. Pour into the pastry case and bake at 190°C (375°F) Mark 5 for 20 minutes until set. Decorate with lemon.
2. Beat cheese with remaining milk and cinnamon.
3. Whisk the egg and sugar until thick and pale, gradually beat into the cheese until smooth.
4. Pour into the pastry case and bake at 190°C (375°F) Mark 5 for 20 minutes until set. Decorate with lemon.
serving amount
serves 6
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