The beautiful little tarts will impress all your morning tea guests.
Makes about 12.
Sift dry ingredients together. Beat oil and egg together and add to dry ingredients. Knead to a crumbly texture. Add juice slowly until you have a smooth dough. Cover and chill for 30 mins. Roll between 2 sheets of baking paper to 3mm thickness. Cut into rounds and press firmly into moulds.
Bake 10 mins at 150C.
For the filling, process all the ingredients together then spoon into cool tart shells. Finish with a sprinkling of lemon zest.