Eating In

You’ll need to start the curds the day before you bake the tart.
For the curds:
3 pints whole organic milk
Juice of one lemon
Bring the milk to the boil, add the lemon juice and stir well. Remove and allow to cool. Put the curdled milk into a sieve lined with muslin placed over a large bowl and strain overnight until solid. Refrigerate the curds.
For the pastry:
14oz plain flour, plus extra for dusting
Pinch of salt
4 oz butter
4 oz lard
3 – 4 tbsp cold water
Sift the flour and salt into a bowl, add the 2 fats and rub in until the mixture is like breadcrumbs. Gradually add the cold water until the mixture comes together to make a sof dough. Knead gently until the dough is smooth, wrap in clingfilm and rest in the fridge for half an hour. Roll the dough out to a thickness of ¼ inch. Line a greased 8 inch loose bottomed tart tin with the pastry, prick the base and put back in the fridge for 10 minutes while you heat the oven to 200C/400F, Gas 6. Line the base with baking parchment, fill with baking beans and bake blind for 15 minutes. Remove and take out the paper and beans return to the oven for a further 5 minutes and bake until lightly golden.
For the filling:
4oz butter, softened
1tbsp rosewater
2 eggs beaten
4 oz currants
Mix the butter with the rosewater. Add the curds, eggs and currants and mix all together thoroughly. Pour the filling into the pastry case and bake for 20 – 30 minutes until it is just lightly set and golden brown. Leave to cool. Remove from the tin and serve cut into slices.