Preheat oven to 200C/Fan 180C/Gas Mark 6.

Unroll the pastry on a floured surface then use a 7.5cm/ 3in fluted round cutter to press out 12 circles of pastry. Reserve the pastry scraps.

Press circles into the base of a 12 hole patty tin. Prick the bases lightly with a fork.

Place half a teaspoon of lemon curd in base of each tart.

Place the cheese, eggs, sugar, lemon zest and plain flour together in a large bowl and beat until smooth. Divide mixture between pastry cases.

Re-roll the remaining pastry scraps on a floured surface and cut into 1cm wide strips.

Brush with a little milk then place a cross of pastry on top of each tart. Brush with more milk. Bake for 20-25 mins, until the tops are golden brown.

Leave to cool before serving.

Once made, these will keep fresh for 2-3 days in an airtight container.