Preheat the oven to 160°C.
Mix flour, almonds, and icing sugar in a bowl, then rub in butter and knead with half of the beaten egg to form a dough.
Wrap the pastry in cling film and rest for one hour.
Roll pastry to 2mm thickness and line four greased, floured flan dishes.
Chill the pastry cases for ten minutes, then blind bake with baking beans for 15 minutes.
Remove beans, brush with egg, and bake for five more minutes until golden.
Mix curd cheese with lemon zest and juice, let stand for one hour, then drain and place in the pastry cases.
Top the cheese with tea-soaked currants.
Whisk large eggs and caster sugar until fluffy, then pour over the cheese and currants.
Reduce oven to 150°C and bake tarts for 30 to 40 minutes.
Fold yoghurt, rosewater, and redcurrants into the whipped cream.
Serve tarts at room temperature topped with cream and a dusting of icing sugar.