Cover the sultanas with the hot tea while you get on with the rest of the tart. Line a greased and floured tart tin or quiche dish with the pastry. Prick the bottom, and bake blind for 10 to 12 minutes at 200°C/400°F/gas mark 6. Let the pastry cool, and lower the oven temperature to 180°C/ 350°F/gas mark 4. Beat the curds with the rest of the ingredients until smooth. Drain the sultanas, dry them, and scatter in the bottom of the pastry case. Pour the curd mixture over them, and bake for about 40 minutes until set. The surface should not brown but remain pale.
Dust lightly with freshly grated nutmeg before serving.
© 2000 Frances Bissell. All rights reserved.