Lemon Cheese Tart Recipe

175 g/6 oz/1.5 cups plain (all-purpose) flour
75 g/3 oz butter, diced
Cold water, to mix
60 ml/4 tbsp lemon curd
100 g/4 oz/0.5 cup curd (smooth cottage) cheese
1 egg, separated

Method:

Put the flour in a bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Mix with enough cold water to form a firm dough. Knead gently on a lightly floured surface. Roll out and use to line a 20 cm/8 in pie plate.

Beat together the lemon curd and curd cheese with the egg yolk and spoon into the pastry case (pie shell). Roll the pastry (paste) trimmings into strips and use to make a lattice pattern on top. Brush with the egg white to glaze. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes or until the pastry is golden and the filling is just set. Serve warm or cold.