Preheat oven to 180c (160c fan forced)
Lightly spray a 20cm loose bottom tart tin with cooking oil.
Put the self raising flour and butter in the bowl of a food processor and pulse until it resembles breadcrumbs. Add the sugar and pulse for 10 seconds to combine.
Add the egg and pulse until the dough starts to cling together and form a ball. Remove, wrap in clingwrap and place in the refrigerator for 30 minutes.
Use ⅔ of the dough to line the tin. Just place it in a mound in the centre and use your hands to gently press it out to the sides so it completely covers the base of the tin.
Spoon the curd over and spread so the base is covered. Leave a 1cm rim around the edge.
Get a cheese grater and grate the remaining pastry over the top. If it’s very soft, just put it in the freezer for a few minutes. Use your hands to evenly distribute the little chunks of pastry over the top of the curd. Little holes with curd showing through are fine. It will look pretty messy, don’t worry, this is how it’s meant to look. Rustic.
Place in the oven and cook for 35 minutes, or until the top is golden brown.
Remove from the oven, allow to cool for 10 minutes, then take out of the tin and allow to cool completely.
Serve cold with cream or vanilla ice-cream.
