👨‍🍳 Instruktioner

1. 1

   Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm shallow pie dish or tart tin with the shortcrust pastry.

   💡 Proffstips: Ensure the pastry is pressed firmly into the tin.
2. 2

   Beat the egg whites until stiff peaks form.

3. 3

   In a separate bowl, beat the butter and sugar together until creamy. Add the egg yolks, grated nutmeg, lemon peel, and currants, mixing well.

   💡 Proffstips: Ensure the butter and sugar are well combined before adding other ingredients.
4. 4

   Gently fold the fresh cheese curds into the butter mixture.

   💡 Proffstips: Be careful not to overmix, to maintain a slightly textured filling.
5. 5

   Carefully fold the stiffly beaten egg whites into the curd mixture.

   💡 Proffstips: This will help to lighten the filling.
6. 6

   Pour the filling into the prepared pastry case and bake for 30-40 minutes, or until the filling is set and the pastry is golden brown.

   💡 Proffstips: The filling should be just set, not overly firm.
7. 7

   Allow the tart to cool completely in the tin before slicing and serving.

   💡 Proffstips: This allows the filling to firm up properly.