Individual lemon tarts

Ingredients:

• 2 TBsp caster sugar
• 200 gms flour
• 120 gms butter, cold
• 1 egg, yolk
• (Cheat and use Pampas mini tart castes - found in frozen section)

• 2 eggs
• 5 1/2 Tbsp sugar
• 2 lemons zest and juice
• 100 ml cream

• 3 eggs
• 100 gms caster sugar
• 3 lemons
• 150 ml cream

Instructions:

1. Preheat the oven to 180C.
2. Place pastry ingredients in processor and mix together.
3. Turn out to floured bench and roll out to 3 mm thickness.
4. Cut into rounds (use a cup or glass) and place in greased muffin tray.
5. Cut small grease proof paper rounds and place on top of each hole.
6. Then place beans or rice on paper and cook in oven (blind bake) for ten minutes.
7. Once done let completely cool, before putting filling in.
8. Turn down oven to 160C.
9. In a bowl mix all filling ingredients until combined.
10. Fill cooled tart crusts and cook for 10 to 15 minutes,or until middle set.
11. Cool completely and sprinkle with a little icing sugar and serve with some fresh fruit if desired.

1. Turn down oven to 160C.
2. In a bowl mix all filling ingredients until combined.
3. Fill cooled tart crusts and cook for 10 to 15 minutes.
4. Middle will set.
5. Cool completely and sprinkle with a little icing sugar and serve with some fresh fruit if desired.
6. I decreased the filling by 1/3 as it made a very large quantity! Original recipe called for the following filling: 3 - eggs, 100 gms - caster sugar, 3 - lemons and 150 ml cream.

1. *I decreased the filling by 1/3 as it made a very large quantity! Original recipe called for the following.