April 07, 2009 - 21:36 BST hellomagazine.com Little lemon cheese tarts GALLERY Ingredients (Makes 12)250g/9oz ready-to-roll shortcrust pastry 2 tbsp lemon curd 100g/4oz curd or full-fat soft cheese 2 large British Lion eggs 75g/3oz caster sugar Zest of ½ lemon 75g/3oz plain flour A little milk for brushing MethodPreheat the oven to 200°C, 400°F, Gas 6. Unroll the pastry on a lightly floured surface then, using a 7.5cm/3in fluted round cutter, press out 12 circles of pastry. Reserve the pastry scraps. Press the circles into the base of a 12-hole patty tin and prick the bases lightly with a fork. Place ½ tsp of lemon curd in each pastry case. Place the curd or soft cheese, eggs, sugar, lemon zest and plain flour together in a large bowl and beat together until smooth. Divide the mixture between the pastry cases. Re-roll the remaining pastry scraps on a floured surface and cut into 1cm/½in wide strips. Brush with a little milk then place a cross of pastry on top of each tart. Brush with a little more milk, then transfer to the oven and bake for 20-25 minutes or until the tops are golden brown. Leave the tarts to cool before serving.