Yorkshire curd tart | Gourmet Traveller

Ingredients

• 1 1/4 litres milk (5 cups)
• Juice of 1 lemon
• 50 gm each currants and seedless raisins
• 60 ml apera (see note)
• 100 gm softened butter
• 70 gm caster sugar
• 2 eggs, lightly beaten
• 1 tbsp fine fresh breadcrumbs
• Pinch freshly grated nutmeg
• Sweet pastry
• 250 gm plain flour (1⅔ cups)
• 60 gm pure icing sugar, sieved
• 120 gm cold butter, coarsely chopped
• 3 egg yolks