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1
For pastry, combine sugar and flour in a bowl and, using fingertips, rub in butter until mixture resembles coarse breadcrumbs.
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2
Add cream and mix until combined.
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3
Turn out onto a lightly floured work surface and knead until smooth.
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4
Form into a disc, wrap in plastic wrap and refrigerate for 1 hour.
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5
Preheat oven to 180C.
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6
Lightly grease eight 9cm-diameter loose bottomed tart tins.
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7
Cut pastry into eight pieces and, working with a piece at a time, keeping remaining pieces in the refrigerator, roll out pastry onto a lightly floured work surface to 5mm-thick.
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8
Line a prepared tart tin with pastry, prick base with a fork and return to fridge.
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9
Repeat with remaining pastry.
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10
Place pastry-lined tart tins on an oven tray, line with baking paper, weight with pastry weights or rice and bake blind for 15 minutes or until lightly golden.
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11
Remove paper and bake for another 10 minutes or until pastry is golden and dry.
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12
Brush with egg yolk and cook for another minute.
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13
Reduce oven temperature to 160C.
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14
Combine goats curd, cream, eggs, sugar and lemon rind and juice in a jug, then pour into prepared tartlet shells.
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15
Bake for 18 minutes or until set.
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16
Serve tarts at room temperature, dusted with icing sugar and blackberry and honey ice-cream to the side.
