Authentic Snowdon Curd Tart with Lemon & Nutmeg

Line a tart tin with sweet shortcrust pastry and blind bake. In a bowl, beat together fresh curd cheese (or Quark), melted butter, sugar, and egg yolks.

Fold in grated lemon zest, plenty of freshly grated nutmeg, and a handful of currants.

Pour the mixture into the pastry shell and bake at 180°C (350°F) for 25-30 minutes until set.

Dust with icing sugar. A classic historic dessert from the Snowdon foothills.