Individual lemon tarts. Photo / Babiche Martens

Makes 8

Pastry
• 200g flour
• 2 Tbs caster sugar
• 120g cold butter
• 1 egg yolk

Filling
• 3 eggs
• 100g caster sugar
• 3 lemons, zest and juice
• 150ml cream

1. Preheat oven to 180C.

2. Place flour, sugar, butter and egg yolk into a processor and blitz until well combined and your dough is formed. Place on to a lightly floured bench. Roll until 5mm thickness and cut shapes to fit tins. Line pastry with baking paper and beans and blind bake for 10 minutes.

3. Turn oven down to 160C.

4. In a bowl, beat eggs and sugar until well combined. Add lemon and cream and mix well. Pour into tins and bake for 10 to 15 minutes until just set.

5. Serve with some of your favourite fruit, and optional candied lemon.

- VIVA

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