Traditional Snowdon Curd Tart

Line a tart tin with shortcrust pastry. Mix together fresh curd cheese (or cottage cheese mashed smooth), melted butter, sugar, and eggs.

Stir in breadcrumbs for texture, lemon zest, and a generous grating of fresh nutmeg.

Fold in currants if desired.

Fill the pastry case and bake at 190°C (375°F) for 25-30 minutes until set and speckled brown on top.

A historic and sustaining high-altitude energy food from North Wales.