1 portion Sweet Shortcrust Pastry for a 22 cm (8 1/2 in) loose-based flan tin
100 g (4 oz) butter
50 g (2 oz) caster sugar
5 g (1 tsp) lemon zest
250 g (9 oz) curd cheese, sieved
2 eggs, separated
100 g (4 oz) raisins
pinch salt
2.5 g (1/2 tsp) ground nutmeg
7 g (1 tbsp) ground almond or toasted breadcrumbs
100 g (4 oz) butter
50 g (2 oz) caster sugar
5 g (1 tsp) lemon zest
250 g (9 oz) curd cheese, sieved
2 eggs, separated
100 g (4 oz) raisins
pinch salt
2.5 g (1/2 tsp) ground nutmeg
7 g (1 tbsp) ground almond or toasted breadcrumbs
method
1. Butter the tin and line with the pastry; prick all over with a fork. Chill.
2. Cream the butter and sugar until light and fluffy, mix in the lemon zest, curd cheese, egg yolks and raisins. Add the salt and nutmeg.
3. Whisk the egg whites separately until they are firm and lightly fold them into the mixture.
4. Scatter the almonds or breadcrumbs over the pastry base.
5. Pour the cheese filling into the pastry case, and bake at 200°C (400°F) Gas 6 for 30 minutes, reducing the temperature after the first 15 minutes to 170°C (325°F) Gas 3 until golden and the pastry is brown.
6. Leave to cool on a wire rack in the tin.
7. The tart will freeze well for up to 2 months.
2. Cream the butter and sugar until light and fluffy, mix in the lemon zest, curd cheese, egg yolks and raisins. Add the salt and nutmeg.
3. Whisk the egg whites separately until they are firm and lightly fold them into the mixture.
4. Scatter the almonds or breadcrumbs over the pastry base.
5. Pour the cheese filling into the pastry case, and bake at 200°C (400°F) Gas 6 for 30 minutes, reducing the temperature after the first 15 minutes to 170°C (325°F) Gas 3 until golden and the pastry is brown.
6. Leave to cool on a wire rack in the tin.
7. The tart will freeze well for up to 2 months.
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