Ingredients:
11.4 cups flour
1.4 cup icing sugar
1.4tsp salt
1.2 cup butter, chilled and cut small
Yolk of 1 large egg
11.2 cups lemon curd (recipe below)
Small box of strawberries

Method:
1. Preheat oven to 190‹C (375‹F).
2. In food processor (or using hands), pulse flour, icing sugar, salt and butter until mixture turns knobbly. Mix egg yolk with 1 tablespoon cold water; add with food processor running and process till dough forms ball.
3. Press into six 4-inch, heart-shaped tart tins with removable bases; prick with fork and freeze 15 minutes. Bake on lowest rack of oven 15 minutes, or till golden and crisp. Leave shells to cool before unmoulding.
4. Fill tart shells with lemon curd, then top with strawberries and serve.

>> Each tart: 229.6 Calories; 4.5g protein; 24.1g carbohydrate; 12.5g fat (7.4g saturated); 0.7g fibre; 66.1mg cholesterol; 108.8mg sodium.