recipe
pastry
200g plain flour
110g butter
2 table spoons of very cold water
pinch of salt

in a bowl rub butter and flour together until it forms a breadcrumb like texture, add the salt. then add the water and knead into dough. cover with cling film and put into the fridge for 15 minutes to half an hour.
grease mini tart tins (i got mine from wholeport.com)
remove the pastry from the fridge and put into the tins and bake at 180c for about 12 minutes.
to make the basking roll out  the dough ad cut lots of long thin strips, lay a row of strips horizontally then take a strip of pastry and weave it under and over each strip. do this for two long side parts and two small side parts then make a large piece for the lid and just cut a rectangle of dough for the bottom.
cook for 12 minutes at 180c then leave to cool. i used a small box to hold the sides up while i assembled it together with twine.

lemon cream filling
zest and juice of one lemon
2 table spoons of butter
1 cut of powdered sugar

mix the butter with the juice and zest till soft then sift in the powdered sugar and mix this creamy. then spoon into the tarts and add the blueberries.
i got some edible flowers and brushed them with egg whites and sprinkled them with sugar and left them until then were hard and added them on top.
to make the sugar paste daffodils see bottom of this post.

you will need
sugar paste mixed with yellow and light orange colouring
rolling pin
cutter (i used a calyx one)
clay tools

roll out the yellow fondant and cut out the petals, use a ball ended tool to give then a little shape.
next take the orange sugar paste and roll it into a thin long piece, cut a small piece off and with a tooth pick or a thin ended tool make a hole in the middle then move it around,
 press the fondant to make it thin, roll the back of the centre piece to create a pointed end
and take the petals, make a hole in the centre and poke the rolled piece through and press it onto the back and leave to dry.