Yorkshire curd tart

Serves 6

For the pastry:

95g salted butter 85g caster sugar 2 eggs 28g cornflour 250g plain flour zest of ¼ lemon and ¼ lime

For the filling:

120g curds 30g cream 30g sugar 60g golden syrup 20g currants 1 large egg 20g brown breadcrumbs 1 tsp of rose water

To make the pastry: Cream the butter and sugar together. Add the eggs, cornflour, flour and lastly, the zest. Make sure all the ingredients are well incorporated, but be careful not to overwork the pastry. Leave to cool in the fridge. Meanwhile heat the oven to 170°C/gas mark 3½. To make the filling: In a bowl, whisk all the ingredients

together and set aside. Roll the cooled pastry out onto a floured surface. Cut six 12.5cm discs out and line six 10cm pastry moulds. Blind bake the pastry cases in the preheated oven for approximately 16 mins, until cooked. Allow the oven to cool to 110°C/gas mark ¼. Fill the tarts with the curd mixture. Cook for 10 mins, until the filling is firm. Serve with raspberries, fruit puree, baby salad leaves and a sprinkle of oat crumble.