Grease the tart tin with butter.
To make the pastry sift the flour and salt into the large mixing bowl.
Cut the butter into very small chunks and add them to the bowl and stir them in making sure that all the butter chunks are coated with flour.
Add the cold water and bring together to a wet dough with a lumpy consistency.
Cover with clingfilm and place in the fridge for 30 minutes.
Place the dough on a floured work surface and shape into a rectangular block.
Roll the dough to a rectangle three times longer than it is short, keeping the edges straight and even. The rolled-out pastry should have a marbled effect from the lumps of butter.
Fold the top third down to the centre, then the bottom third up and over that.
Give it a quarter turn and roll out again to the original sized rectangle.
Repeat the folding, turning and rolling out 3 more times or until the marbling effect has disappeared. Fold once more and place in the fridge for 30 minutes.
Meanwhile make the filling. Place the milk in the saucepan with the sugar and lemon peel. Bring to the boil, immediately remove from the heat and leave for half an hour for the lemon peel to infuse.
Remove the lemon peel, add the ground rice and eggs and whisk in with the electric hand whisk.
Return to the heat, bring to the boil and simmer, stirring all the while until thickened. This should take between 10 and 15 minutes. The consistency should resemble a creamy mashed potato.
Remove from the heat and stir in the currants.
Remove the dough from the fridge and place on a lightly floured work surface.
Roll out the pastry to a thickness of 2mm and line the prepared tart tin with it.
Place in the fridge for 20 minutes.
Preheat the oven to 170C/325F/gas 3.
Take the pastry base out of the fridge and pour the filling into it.
Place in the oven and bake for 30 minutes or until the pastry is golden and the filling has set
Take out of the oven and allow to cool to for 10 minutes before removing the tin and transferring to a serving plate. Serve warm or at room temperature.
