Makes 8

Ingredients
2 cups plain flour
150g chilled butter
2 egg yolks
1 tablespoon iced water
2/3 cup lime juice
3 tablespoons finely grated lemon rind
3/4 cup caster sugar
1 cup Greek yoghurt
5 eggs
1/2 cup thickened cream
lime zest, to serve
1 tablespoon caster sugar, extra

Instructions
1. Process flour and butter in the bowl of a food processor until mixture resembles fine breadcrumbs. Add egg yolks and water and pulse to combine. Transfer pastry to a board and press together into a ball using your hands. Wrap in plastic wrap and refrigerate for at least one hour.

2. Preheat oven to 190°C. Cut pastry into 8 even pieces. Roll each piece into 15cm circles. Gently line eight 3/4 cup capacity tart tins with each round of pastry. Gently press the pastry into tins and line with a piece of baking paper and fill with dry rice. Allow edges of the pastry to fall free form and trim roughly with a sharp knife. Place tart tins on a baking tray.

3. Blind bake pastry for 15 minutes, remove paper and rice and discard, bake for another 5 minutes or until pastry is crisp and just beginning to colour.

4. Whisk together lime juice, lime rind, caster sugar, yoghurt and eggs. Divide mixture between pre-baked pastry cases. Return to the oven and bake for a further 15-20 minutes, or until filling is almost set. Remove from the oven and allow to cool in the tins.

5. Whisk extra yoghurt and cream together. In a separate small bowl, mix lime zest and caster sugar together. Add a dollop of yoghurt cream and lime zest to decorate tarts and serve immediately.