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1
Prepare the pastry shells.
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2
On a lightly floured surface, carefully roll out the dough to a thickness of one-eighth inch.
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3
Fit the pastry into six to eight four-inch tart tins.
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4
With your fingertips, carefully press the pastry into the pan and up the side, trying not to stretch it.
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5
Trim the overhang, leaving about a half-inch edge.
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6
Tuck this overhang inside the pan, pressing gently against the side to create a sturdy, double-sided shell.
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7
If you build the pastry a bit higher than the height of the pan, you have less problem with shrinkage.
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8
Chill for at least 30 minutes.
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9
Preheat the oven to 375 degrees.
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10
Line the shells carefully with heavy-duty foil, pressing well into the edges so the pastry does not shrink while baking.
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11
Tuck the foil into the bottom of the tart shells.
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12
Prick the pastry through the foil with the tines of a fork.
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13
Fill with weights of rice or beans - making sure you get all the way into the edges - to prevent shrinkage.
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14
Place the filled tins on a baking sheet and bake just until the pastry begins to brown around the edges and seems firm enough to stand up by itself, about 15 minutes.
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15
Carefully remove the foil and weights and continue baking until evenly light brown, about 10 to 15 more minutes.
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16
Watch the pastry carefully, for ovens vary and pastry can brown very quickly.
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17
Cool completely, for at least 15 minutes, before filling.
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18
Prepare the filling.
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19
In a large mixing bowl, combine the lemon juice, sugar and cream and whisk until well blended.
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20
Add the eggs, one by one, mixing well after each addition.
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21
Strain the lemon cream through a sieve to remove any portions of yolk or impurities.
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22
Pour the lemon cream into the prepared tartlet shells, place them on a baking sheet and bake just until the lemon cream is firm in the center, about five more minutes.
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23
(Alternatively, to form a single large tart, the dough can be rolled into a 12-inch circle to fit a 10 1/2-inch tart shell.
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24
Continue as directed for the individual tarts, but increase baking time by 5 to 10 minutes.)
