- Serves: makes 12
- Cook Time: 35 minutes
- Prep Time: 30 minutes plus chilling time
- Effort: easy
- butter, for greasing
- 350 g ready-to-roll shortcrust pastry
- flour, for dusting
- 2 egg yolks
- 2 whole eggs
- 150 ml single cream
- flaked sea salt, and freshly ground black pepper
For the goats cheese and tomato filling
- 100 g mild goats' cheese
- 1 tbsp basil
- 2 tomatoes, thinly sliced
For the ham, cheddar and mustard filling
- 100 g cooked ham, cut into small pieces
- 100 g mature cheddar cheese, grated
- 2 tsp wholegrain mustard
1. Preheat the oven to 180C/gas 4 and lightly butter a 12-hole deep muffin tin.
2. Roll out the pastry on a lightly floured surface. Using an 8-9cm pastry cutter, cut out 12 circles. Loosely press them into the muffin tin, retaining a frilly or wobbly edge to them, rather than pressing in firmly around the edges. Chill in the refrigerator.
3. In a mixing bowl, beat together the egg yolks, whole eggs and cream and season with salt and pepper. This is your basic mixture, ready to add your chosen flavours.
4. If you are doing the goats cheese and tomato filling, crumble the goats cheese into the chilled pastry cases and scatter over the basil. Pour over the egg mixture and then top each tart with thin slices of tomato.
5. If you are doing the ham, cheddar and mustard filling, stir the ham, cheese and mustard into the egg mixture and divide it between the chilled pastry cases.
6. Place the tarts in the oven for 30-35 minutes until the pastry is lightly golden and the eggs have set. Cool for about 10 minutes before removing from the tin. Serve warm or cold as a savoury afternoon treat.
Rate This Recipe