Ingredients (Makes about 12)
- 350g/12oz ready-rolled shortcrust pastry, defrosted if frozen
- Flour for dusting
- 2 egg yolks
- 2 whole eggs
- 150ml/1⁄4pt single cream
- Sea salt flakes and freshly ground black pepper
- 100g/4oz mild goat’s cheese, cubed
- 8 mild Peppadew Sweet Piquanté Peppers, sliced
- 1 tbsp fresh basil leaves
Preheat the oven to 180°C, 350°F, Gas 4, and grease a 12-hole deep muffin tin. Lay the pastry on a lightly floured surface and make 12 circles using an 8-9cm/31⁄2- 33⁄4in cutter. Use them to line the holes in the tin and place in the fridge to chill.
Beat together the egg yolks, whole eggs and cream, and season to taste. Divide the goat’s cheese and pepper slices between the pastry cases, then pour the egg mixture over.
Bake for 20-25mins until the pastry is golden and the eggs have set. Leave the tarts to cool for 10 minutes before turning them out of their tin. Shred the basil leaves and sprinkle it over the tarts.