Rub the butter, flour and icing sugar together with your fingertips until you have a fine breadcrumb consistency. This can be speeded up using a food processor.
Add just enough cold water to bring the pastry crumbs together until you have a smooth textured dough.
Wrap the dough in cling film or baking parchment, and chill in the fridge for at least 30 minutes. If you roll it out slightly before you place it in the fridge, it will make it easier to roll out again later.
Preheat the oven to 190 deg fan assisted. Grease the sides and base of a 19cm/7.5” loose bottomed cake/tart tin about 3cm/1ins deep
Blind bake the pastry.
Roll out the pastry on a lightly floured surface, to about 4mm think. Carefully line your prepared tin with the pastry. Lining a tin is made much easier by rolling the pastry between two sheets of baking parchment or cling film. Peel back one of the sheets, line the tin before removing the other sheet.
Line the pastry case with baking parchment. Reuse one of the sheets you used to roll the pastry out on. Fill with ceramic baking beans. Bake in the oven (this is called blind baking without any filling) for 15 mins. The pastry should look dry and ever so slightly golden in colour. Very carefully, remove the baking beans ( these will be extremely hot) and parchment. If needed return the pastry case to the oven for a further 5 mins until slightly golden looking.When cooled slightly but still warm, slice off any excess pastry that is hanging over the sides.
Make the Filling
Melt the butter in a medium sized pan over a low heat. Take off the heat and add the sugar, cottage cheese, egg, currants, pinch of nutmeg and Lemon zest. Mix until well combined.
Fill the pastry case. Add a final touch of grated Nutmeg on the surface.
Bake in the centre of the oven for 25 – 30 mins or until the filling is just set. It will have a wobbly consistency which will set firm once the tart is cooled completely.
Leave in the tin to cool completely before turning out and slicing.
Important notes when making the pastry.
Always blitz the butter and flour to a very fine breadcrumb consistency. This is to ensure that as much of the flour is coated in butter. As this helps prevent the gluten in the flour from stretching when any liquid is added. In other words, it helps keep the pastry short.
Add as little liquid as possible. Add just enough to bring the crumb mixture together. The heat from your hands will do the rest.
When it comes to rolling out the pastry, dust the counter surface with as little flour as possible. Far better to roll out the pastry between two sheets of baking parchment or cling film.
This tart tastes lovely while still slightly warm. But is equally delicious served cold.Will keep in the fridge for up to a few days.