Yorkshire Curd Tart

8oz rich shortcrust pastry

8oz fresh curds (approx.)

4oz caster sugar

2oz currants

2 eggs beaten

Grated nutmeg for sprinkling

Set oven to 350f or Mark 4 - Grease an 8 inch flan dish. Roll out the pastry on a lightly floured surface and line the dish. Put the curds, sugar and currants into a bowl and mix together with the beaten eggs. Spoon the mixture into the dish, smooth out and sprinkle with grated nutmeg. Bake for 25 to 30 minutes until set and golden. Leave in the dish to get cold and then cut into segments. To make curds, take 2 pints of sour milk or 2 pints fresh milk soured with 2 dessertspoons lemon juice or vinegar. Boil the milk until it curdles and forms solids, leave to cool and then strain through muslin. rinse the curds into cold water and drain. This should yield about 8oz of curds.