Mini Peppadew and Goat’s Cheese Tarts
Makes about 12
350g ready-to-roll shortcrust pastry
flour, for dusting
2 egg yolks
2 whole eggs
150ml single cream
flaked sea salt, and freshly ground black pepper
For the goats cheese and tomato filling
100g mild Goat’s cheese, cubed
8 mild Peppadew Sweet Piquante Peppers, sliced
1 tbsp shredded basil leaves, to garnish
Preheat the oven to 180C/gas 4 and lightly butter a 12-hole deep muffin tin.
Roll out the pastry on a lightly floured surface. Using an 8-9cm pastry cutter, cut out 12 circles and place them into the muffin tin. Chill in the refrigerator.
In a mixing bowl, beat together the egg yolks, whole eggs and cream and season with salt and pepper.
Place the goat’s cheese into the chilled pastry cases and scatter over the peppadew. Pour over the egg mixture.
Place the tarts in the oven for 20-25 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 sprinkled with basil.