Caramelised Lemon & Cranberry Tarts

Pastry:

• 1 cup self raising flour, sifted
• 1/3 cup caster sugar
• 1/2 cup cold butter, diced
• 1 egg yolk
• 1 tablespoon cold water

Filling:

• 1 2/3 cups sugar
• 1 2/3 cups lemon juice
• 8 eggs
• 1 1/3 cups goat's curd
• 5 tablespoons Dried cranberries reconstituted in a little boiling water

1. Preheat oven to 130°C.
2. Mix the flour & the sugar in a bowl. Add the diced butter, rubbing in with your finger tips until the mixture resembles course bread crumbs. Add the egg yolk and the water, and mix until the pastry forms a paste. Wrap the dough in glad wrap and leave in the fridge to rest for 30 minute

1. In a medium sized bowl, whisk together the eggs, sugar and lemon juice. Add the goat’s curd, cranberries and refrigerate until cool.
2. Line a flan ring with baking paper. Roll out the pastry to fit into the flan ring and place in the oven and blind bake for around 15 minutes.
3. Pour the curd mixture into the shell and bake for 20 minutes or until set. Allow to cool and serve with crème fraiche.