Created by ImPat on July 16, 2017
Step 1: Using an 8cm round fluted cookie cutter, cut 12 discs from pastry and line a 12 hold (1 1/2 tablespoon) patty pan tray with the pastry and chill for 15 minutes.
Step 2: Preheat oven to 180C/160C fan forced.
Step 3: Line pastry with baking paper and cover base with cried beans, rice or pie weights and bake for 8 minutes and then remove weights and paper and bake for a further 5 minutes or until just coloured and then let stand in tray for 5 minutes and then transfer to a wire rack to cool.
Step 4: Whisk condensed milk, egg yolk, zest and juice in a jug and let stand for 30 minutes for the mixture to thicken.
Step 5: Spoon condensed milk mixture into pastry shells and top with whipped cream and serve sprinkled with extra lemon zest and lime rind.