HHDD#15 -, Tea for Two (Candied Lemon and Lime Tarts)

Motherhood, I'm finding, is all about taking in the simple moments and making them really special. Reading books together, singing along to tunes in the car, stopping to pick a flower during our walks-they're all little things that make the days I spend with my two babies precious.
A favourite activity with my little girl these days is to spread out a blanket on the deck and have mock picnics or morning tea. We enjoy pretending to be proper ladies, sipping from tea cups and eating tiny sandwiches or rice crackers. As a treat, we sometimes have proper 'tea' goodies like cupcakes and macaroons. Earlier this week, I made us some special tart-something citrusy to herald the definite arrival of sunshiny days.
This recipe for Candied Lemon and Lime Tarts is Donna Hay's as it appears in marie claire dining. The only change I made was in the size of the tarts. Instead of using 8x10cm tart tins, I made only two in that size. Then I made a large tart in a 20cm tin, to share with friends. The rest went into two muffin holes, producing tarts the perfect size for the little lady's tiny fingers.
For other tart recipes, be sure to watch out for the Hay Hay It's Donna Day#15 Round-up at TriniGourmet. Sarina's elegant Caramelised Onion and Ancovy Tart kicks-off this round of the fun and fabulous event started by the inspiring Barbara. Her blog, winosandfoodies is a treasure trove of information and recipes.
This is my first time submitting an entry to HHDD and I couldn't be more excited.

Candied Lemon and Lime Tarts
(original recipe)

1 quantity sweet shortcrust pastry (also made as per Donna Day's recipe)

filling
2 eggs, lightly beaten
2/3 c lemon juice
1/3 c lime juice
1 c caster (superfine) sugar
2c cream

topping

2c sugar
1 c water
2 lemons, sliced
3 limes, sliced

Roll out pastry on a lightly floured surface until it is 3mm thick. Cut pastry to fit eight 10cm deep tart tins. Prick pastry shells with a fork and line each with paper. Fill shells with rice or baking weights and bake in a preheated 200deg C(400deg F) oven for 5 minutes. Remove weights or rice and paper, and return shells to oven for 5 minutes or until pastry is light golden.
To make topping, place sugar and water in a large saucepan over low heat and stir gently until sugar has dissolved. Simmer the sugar syrup for 1 minute. Add lemon and lime slices to the pan in one layer. Cook over very low heat for 20 minutes or until rinds are soft. Do not boil. Place slices on non-stick paper, and allow them to cool and set.
To make filling, combine eggs, lemon and lime juice, sugar and cream. Pour mixture into pastry shells and bake at 160deg C (315deg F) for 10minutes or until filling is beginning to set. Top tarts with slices of candied lemon and lime, and return to the oven. Bake a further 10 minutes or until filling is just set.