Classic Yorkshire curd tart recipe from Elaine Lemm

Ingredients

• 1 litre full cream milk
• 2 tbsp rennet
• 200g plain flour
• 110g butter (or a mix of 50/50 butter & lard)
• a pinch salt
• 2 tbsp cold water
• 100g unsalted butter, softened
• 50g caster sugar
• 2 medium eggs, well beaten
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp ground allspice
• 1 rounded tbsp fresh white breadcrumbs
• 50g plump, seedless raisins
• 50g currants