Lemon tarts

1.Preheat oven to 180°C/160°C fan-forced. To make pastry, sift flour and icing sugar into a medium bowl. Rub in butter to make crumbs. Add 1 tablespoon iced water. Mix until mixture just comes together, adding more iced water if necessary. Gather dough into a ball. Divide dough into 6 equal portions. On a sheet of baking paper, roll out each portion to a 12cm round. Gently press pastry rounds into 6 x 8cm (base measurement) 3cm-deep fluted tart pans with removable base. Trim edges. Chill for 30 minutes or until firm.

2.Line pastry cases with baking paper; cover bases with dried beans, rice or pie weights. Place on a large baking tray. Bake for 10 minutes. Remove weights and paper; bake for 10 minutes more or until lightly coloured. Cool.

3.Reduce oven to 160°C/140°C fan-forced. Whisk eggs, caster sugar, cream and juice in a medium bowl. Pour into tart shells. Bake for 20 minutes or until just set. Cool.

4.Spoon chocolate into a small piping bag fitted with a small plain nozzle. Pipe the word ‘Lemon’ onto each tart. Set. Serve.