Lemon Tart
Grease a 24cm pie tin, lining the base with baking paper. Roll out pastry & line pie tin with pastry. Refrigerate for 30 minutes and then blind bake for 6 minutes
Chocolate Macadamia Tart
This recipe appeared in our Winter (2012) issue of Nourish Magazine but unfortunately the flour measurement for the pastry read 1/3 cup