Little Lemon Curd Tarts

Serves 6

1 quantity (350g or 12 oz) sweet shortcrust pastry
filling
3/4 cup caster sugar
3 eggs
3/4 cup cream
1/2 cup lemon juice
1 tsp grated lemon rind

Roll out pastry on a lightly floured surface until it is 2mm (1/8 inch) thick. Cut pastry into 6 circles to fit six 1-cup capacity muffin tins.

Prick pastry, line with non stick baking paper and fill with rice or baking weights. Bake pastry in preheated 200 degree (400 F) oven for 5 minutes.

Remove rice or weights and paper, and bake pastry for a further 4 minutes or until golden.

To make filling, place sugar, eggs, cream, lmeon juice and rind in a bowl and mix to combine.

Pour filling into tart shells and bake in a 160 degree (315 F) oven for 20 minutes or until filling is just set.

Cool tarts and serve with thick cream and berries.