Preheat oven to 410°F (210°C). Place all ingredients except flour in a medium-sized, oven-proof bowl.

Prepare your tart tins by placing them on a baking sheet, ready for the pastry once it comes out of the oven.

Remove bowl from the oven with oven mitts, set on heat-proof surface, and sprinkle flour into the bowl. Be careful of the hot butter mixture splashing. With oven mitts still on, stir with a wooden spoon until well blended.

Divide into four equal parts and place into waiting tart tins (or leave as one ball if you are using one larger tin).

When cool enough to handle, push pastry dough into tart pans, making sure it comes up the sides of the tins to the top. Prick bottom of tart dough with fork, then place baking sheet in oven and bake tart shells for approximately 15 minutes, or until turning golden.

Allow to cool before filling.

Place eggs in medium-sized, heavy saucepan and lightly beat, then add all other ingredients, stirring to blend.

Cook slowly over low-medium heat, stirring constantly, until thickened; you will know it's thickened enough when your spoon starts to leave trails through the curd that don't immediately disappear, and the curd will coat the back of the spoon.

Remove from heat, and pour into a bowl to cool. Lightly cover the top of the bowl with plastic wrap, leaving some spaces for steam to escape.

When curd has completely cooled, fill tarts and serve.