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To make the pastry, put the flour and butter in a mixing bowl and rub together with your fingertips until you have a mixture that resembles coarse breadcrumbs. Add the icing sugar,egg and vanilla extract, if using, and bring together into adough. Tip the dough out onto a floured work surface and knead briefly until smooth. Wrap in clingfilm and chill for at least 30 minutes, or until needed.
Preheat the oven to 200°C, fan 180°C, gas 6. Lightly grease 2 x 12-hole fairy cake tins.
On a well-floured surface, roll out your dough until it is about 3mm thick; it will be quite sticky. Use a 7cm cutter to cut out 24 rounds and press them into the prepared tin.
For the filling, whisk together all the ingredients until smooth. Fill the pastry cases with the mixture, so they are full but not overflowing – a dessertspoon or so in each should do it. You may have a little of the filling left over.
Bake for about 20-25 minutes, until the tarts have puffed up and are golden and firm. Leave to cool in the tin for 10 minutes before transferring to a wire rack to finish cooling. Don’t worry if they sink and crack a little.
Dust with icing sugar before serving.
Recipe adapted from Made In London by Leah Hyslop (Bloomsbury, £26).