Mini Peppadew & goat's cheese tarts

I'm sure you will have tried goat's cheese with peppers, but once you've tried goat's cheese and Peppadew, there will be no going back

Makes: About 12

What you need:

• 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

What you do:

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 and place them into the muffin tin. Chill in the refrigerator.
3. In a mixing bowl, beat together the egg yolks, whole eggs and cream and season with salt and pepper.
4. Place the goat's cheese into the chilled pastry cases and scatter over the peppadew. Pour over the egg mixture.
5. 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.
6. Serve warm or cold sprinkled with basil.

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