Ingredients

3 Sheets Shortcrust Pastry

Leslie's Onion Jam

200g Soft Goats Cheese

4 Sprigs of Thyme

2 Eggs

130ml Pure or Thickened Cream

Salt and Pepper to taste

Method

1. Preheat oven to 180C

2. Lightly grease 4 small flan tins (approx 9cm x 2.5cm)

3. Using a 12cm circle cutter, cut 4 circles of shortcrust pastry and line tarlet cases with the pastry using your fingers to push the pastry down the sides and into the base of the tart. 

4. Place flan tins into the fridge for 10 minutes to cool the pastry

5. Line the tartlets with baking paper and fill to the top with baking weights or dried chickpeas to support the sides from falling in

6. Bake for 15 minutes until slightly golden in colour

7. Carefully remove baking paper and baking weights and return to the oven for a further 5 minutes to crisp up the base of the tarts.

8. Whisk eggs, cream, thyme leaves and salt and pepper to taste in a large bowl

9. Spread Leslie's Onion Jam evenly over the base of the tart shells

10. Break the goats cheese up and sprinkle it evenly into each tart on top of the onion jam

11. Pour egg mixture into each tart, be careful not to over fill the tarts

12. Bake for approximately 10 minutes or until golden brown and egg mixture is cooked.

To check if the tart is cooked and set, insert the tip of a fine knife into the middle of the filling, gently pressing the sides of the cut apart, there should be no liquid running from the cut

13. When set, remove tarts from the oven and allow to cool on a benchtop

14. Remove from tins when slightly cooled

Serve with a rocket and pear salad with balsamic glaze dressing.  

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Tip - To maintain a crisp finish to the tart, allow it to cool completely before adding the filling.