Blind bake the tart shells according to packaged directions and set aside to cool. We have to blind bake the shells becuase the filling does not need to be baked.
*The cans I buy have a volume of 300ml, so this recipe uses half a can. Use the rest to make Vietnamese coffee, or drizzle over waffles.
**Fresh lemon juice makes a world of difference in these tarts. The flavor of the pasteurized stuff in the bottle works in a pinch, but fresh is best.