Step 1

Grease six 2cm-deep, 10cm fluted tart pans. Line pans with pastry and trim excess pastry. Prick base all over with a fork. Place in fridge for 15 minutes.

Step 2

Preheat oven to 180C/160C fan forced. Line the pastry cases with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and pastry weights or rice and bake for a further 10 minutes or until light golden. Cool.

Step 3

Combine custard powder and ¼ cup milk in a medium saucepan. Add sugar and remaining milk to pan and stir to combine. Place over medium heat and cook, stirring constantly, for 5-6 minutes or until mixture bubbles and thickens. Stir in lemon zest and juice.

Step 4

Divide lemon custard among tart shells and cool for 10 minutes. Place in the fridge for 1 hour or until custard is set.

Step 5

Sprinkle extra sugar among tart shells and use a blowtorch to caramelise sugar. Return to fridge for 5 minutes or until firm. Serve.