Little lemon cheese tarts

Place the 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 wide strips. Brush these with a little milk then place a cross of pastry on top of each tart. Brush with more milk. Bake for 20-25mins or until the tops are golden brown. Leave to cool before serving. Once made these will keep fresh for 2-3 days in an airtight container.