Ingredients

• 1.2 litres/2 pints full-fat milk
• 4 tbsp lemon juice
• ½ lemon
• zest only
• 65g/2½oz butter
• softened
• 65g/2½oz caster sugar
• 1 free-range egg
• beaten
• ¼ tsp finely grated nutmeg
• 50g/2oz mixed dried fruit
• 175g/6oz plain flour
• plus extra for rolling
• 100g/3½oz cold butter
• cubed
• 2 tsp caster sugar
• 1 free-range egg
• beaten

Directions

• To make the filling
• heat the milk in a large saucepan over a low heat and bring to a very gentle simmer. Remove from the heat. Pour in the lemon juice and stir twice as the curds form. Set aside to cool for an hour.
• Line a sieve with muslin and place over a large bowl. Pour the curds and whey into the sieve and allow to drain in the fridge for at least six hours
• preferably overnight.
• To make the pastry
• put the flour
• butter and sugar in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs. With the motor running
• slowly add the egg and blend until the mixture comes together and begins to form a ball. Remove carefully and shape into a flattened round ready for rolling.
• Roll the pastry out on a lightly floured surface. Using the rolling pin
• lift the pastry carefully and line the pie dish
• pressing down well into the base and sides of the tin. Trim any excess pastry and lightly prick the base of the tart and set aside.
• Preheat the oven to 180C/350F/Gas 4.
• Place a baking tray in the oven to heat. Using an electric whisk
• cream the butter and sugar together until light and fluffy. Gradually beat in the egg
• a little at a time
• beating well between each addition. Stir in the curd cheese
• lemon zest
• nutmeg and fruit. Mix until well combined.
• Spoon the curd into the pastry base and spread to the sides. Bake for 30-35 minutes
• or until the pastry is golden-brown and the filling sets. Leave to cool in the tin for at least 30 minutes before serving. Serve at room temperature or chill before cutting.