Traditional Northamptonshire Curd Tart

Line a tart tin with shortcrust pastry.

Beat fresh cheese curds (or ricotta mixed with cottage cheese) with melted butter.

Add sugar, egg yolks, currants, and freshly grated nutmeg.

Gently fold in stiffly beaten egg whites to make it airy.

Pour into the pastry case.

Bake at 200°C for 20-25 minutes until the center is set and the top is lightly golden.

Serve warm or cold.