Yorkshire Curd Tart

Last night, since I had some friends around for new year, I decided to have had a quick go making these curd tarts. They are based it on things people have told me, the curds I have bought from the shops, and what I have seen done on the TV. They are a nice sweet snack. Due to the way I made the curds below, they are a little like egg custard, but that is no bad thing.

1. The first thing is to make some short crust pastry, and I used a large Yorkshire pudding tin (4 per tin, not 12 per tin) but that is up to you. This filling below seemed to fit nicely into the 4 medium curds.
2. Beat 2-3 eggs, add 1 pint of whole milk, and beat together with a fork
3. Now gently heat the mixture, stirring all the time (not quite ever bringing to the boil) and curd like lumps will start to form
4. Once no more lumps are forming, drain the mixture through a very fine sieve
5. Add a tea spoon or so of ground nutmeg, a small handful of raisins and a few desert spoons of caster sugar
6. Stir the mixture, being careful not to break up the eggy curds too much
7. Spoon the mixture into the pastry bottoms (a bit like jam tarts, except filling with the mixture above), and sprinkle a bit of sugar on top for decoration
8. Bake in a preheated hot oven (200C) for about 15-20 mins (until golden brown, but not dry).