Lemon Tarts

Directions

1. 1
   ---------Forfilling-------.
2. 2
   Beat condensed milk, juice, colour together.
3. 3
   Add rind, mix well.
4. 4
   Chill till required.
5. 5
   Beat cream till stiff, add sugar, mix.
6. 6
   Put in a large star nozzled piping bag.
7. 7
   Refrigerate till required.
8. 8
   Wash glazed cherries, drain.
9. 9
   Chop into 4 lengthwise, and keep aside.
10. 10
    --------Forpastry----------.
11. 11
    Cut butter into flour with a cold knife.
12. 12
    With finger lightly mix to get a bread crumbs like mixture.
13. 13
    Sprinkle chilled water.
14. 14
    Use a knife or fork, and form a ball of dough.
15. 15
    Do not handle too much, roll into thick round on a cold (marble or stone) surface.
16. 16
    Grease small tart moulds, cut rounds of pastry, place in moulds.
17. 17
    Press down lightly, prick gently with a fork here and there.
18. 18
    Bake blind in preheated oven at 180C degrees for 15 minutes.
19. 19
    Remove, cool, and carefully take shells out of moulds.
20. 20
    Cool completely on a wire rack.
21. 21
    Fill each with filling, pipe a swirl of cream, decorate with chopped cherries.
22. 22
    Serve cold, with vanilla icecream if desired.