Technical Bake 1: Tarte au Citron

My challenge began yesterday with my mini Tartes au citron a la Mary Berry's masterclass. I decided to do mini ones because if I had a whole one, well it would be eaten. Simple really!
I started with the pastry and rather than dividing by two I made the full quantity and then froze half of it (more tartes in the near future). The cleverest thing about this recipe is Mary Berry's tip for rolling out the pastry. I always have that problem of getting the rolled out pastry from the work surface to the tart tin without it breaking up and Mary has the solution. Roll the pastry out on the base of your tin! Place it on some greaseproof pastry and mark a circle about 4cm bigger than your base, flour the base and then place the ball of pastry on top. You then roll out as normal, moving the paper rather than the pastry. Once it is the correct size fold in the edges, lift the base and drop into the tin. You can then unfold the pastry and press into the fluted edges, no breaking or sticking, genius! The other tip was to use tinfoil to hold your baking beans for the blind bake, it makes it so much easier to support the beans and to take them out half way through. As a result of these I managed to get two almost perfect pastry cases, something I have never managed before. Thanks Mary.
The top tip for getting the filling into your case without spilling any is to fill the case once it is on your baking tray in the oven. As my tartes were smaller I knew I needed to alter the baking time, so I left them in for 20mins (rather than the 30-35 in the recipe). I checked them for the "wobble" but they were pretty much set so I was a bit worried that I had failed on the first hurdle. I took them out and let them cool for about 5 minutes before moving them from the tins to the serving plates.
All that was left was the tasting. I dusted them with icing sugar just before I served them and we dove in. The pastry was nice and thin and it wasn't soggy and the filling was smooth and lemony. I think that Mary would have been pleased with my first effort and now I know how to do it I will be making it a lot more often.