Preheat the oven to 180 C / Gas 4. Lightly oil an 18cm flan dish.
Mix the flour, 25g sugar and salt together. Rub in the goats’ butter until it resembles fine breadcrumbs. Stir in about 2 tablespoons chilled water and knead to a firm dough. Roll out the pastry and line the dish with it.
For the curds: Put all of the milk into a pan deep enough to allow it to rise to twice its depth when boiling. Bring to the boil, allowing the milk to rise to the top of the pan. Immediately stir in the lemon juice. Strain through a piece of muslin. Leave the curds to stand, allowing the whey to drain off – making 225g milk curds.
For the filling: Beat the 75g sugar, butter and eggs together.
Mash the curds to a fine texture with a fork and stir into the mixture with the sultanas and nutmeg. Fill pastry case. Sprinkle with nutmeg.
Bake until a sharp knife inserted near the centre comes out clean, about 20 minutes.
Preparation time may be increased depending on how long it takes for the curds to separate from the whey.