Ingredients
| 1 roll | Shortcrust pastry |
| Filling | |
| 200 gr | Cottage Cheese, curds (unflavoured) chunky not smooth |
| 60 gr | Double cream |
| 2 | Eggs, large |
| 75 gr | Caster sugar |
| 1 lemon | Zest only |
| 1/8 lemon (above) | Small squeeze |
| 60 gr | Currants are traditional, raisins/sultanas will do |
| Topping | |
| Grate to cover tart | Nutmeg, grated fresh |
NOTES:
1) Use the above filling quantities to make a delicate shallow tart, this is how it is normally served. We’re greedy and love a deep-filled tart. In which case I make double quantity of the filling.
2) You will need a 23cm tart tin, either 2cm deep or 4cm deep
3) Try not to use 0% or fat free cottage cheese. But if that’s all you can get, add a bit of extra double cream, about 1 tablespoon or 15ml
Method
Prepare a 23cm tart dish, line with shortcrust pastry and prick pastry bottom with a fork and trim excess pastry off . Cover dish (or place in ziplock bag) an allow to rest in fridge for 1 hour.
Pre-heat oven to 220degC. Cut a piece of greaseproof paper larger than the tart tin, scrumple the paper then lay on top of pastry. Use pastry beads, rice or beans and blind bake for 15mins. Remove beads and greaseproof paper, return to oven and bake for a further 10 minutes.
Remove from oven and set aside.
Turn oven down to 180degC.
Mix the filling ingredients (not the nutmeg) in a bowl or jug. Pour contents into pie crust. Cover with freshly grated nutmeg and bake for 35-40 minutes or until the centre of the tart has very slight movement.
Remove from the oven and set aside to cool.
Serve just warm or at room temperature in large wedges.
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