Tarte au lait caillé

For the Pastry

• 8 oz (250 g) flour, sifted
• 4 oz (125

The day before you intend to make the tart, warm the milk to blood temperature and add a few drop of rennet (the amount will depend on the strength of the rennet). Stir and allow the milk to curdle in a warm place for 4 to 5 hours. Then drain the curds either through a fine sieve or in a colander lined with muslin for 12 to 18 hours. If you can’t be bothered with any of this, just buy curd chee