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1
Preheat the oven to 180C/350F/Gas 4.
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2
First, make the biscuits.
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3
Mix together the butter, icing sugar and flour until smooth.
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4
Slowly add the egg whites, stirring, until they are completely incorporated, then fold in the currants.
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5
Bring together into a ball, wrap in cling film and chill for at least one hour.
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6
Roll the dough on a lightly floured surface out to 5mm/ 1/2in thick.
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7
Cut into 12 rectangles - you may have some dough left over.
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8
Place on a baking tray lined with greaseproof paper, ensuring the biscuits are not touching each other.
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9
Chill in the fridge for 30 minutes.
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10
Bake the biscuits for 8-10 minutes or until golden brown.
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11
Remove and cool on a wire rack.
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12
Keep in an airtight tin.
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13
For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs.
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14
Add the sugar, then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball.
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15
Wrap tightly in cling film and refrigerate for two hours.
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16
Turn the oven down to 170C/325F/Gas 3.
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17
Roll out the pastry on a lightly floured surface to 2mm/one eighth-in thickness.
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18
Use to line an 18cm/7in flan ring placed on a baking sheet.
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19
Line with greaseproof paper and fill with baking beans, then bake blind for about 10 minutes or until the pastry is starting to turn golden brown.
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20
Remove the paper and beans, and allow to cool.
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21
Turn the oven down to 130C/250F/Gas1.
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22
For the filling, whisk together the yolks and sugar.
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23
Add the cream and mix well.
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24
Pass the mixture through a fine sieve into a saucepan and heat to blood temperature.
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25
Fill the pastry case with the custard, until 5mm/ 1/4in from the top.
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26
Carefully place in the middle of the oven and bake for 30-40 minutes or until the custard appears set but not too firm.
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27
Remove from the oven and cover the surface liberally with grated nutmeg.
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28
Allow to cool to room temperature.
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29
Before serving, warm the biscuits through in the oven for 5 minutes.
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30
Cut the tart with a sharp knife and serve with the biscuits.
