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- 1½ packets (600g) shortcrust pastry
- Flour, for dusting
- 1 log (100g) goat’s cheese, crumbled + extra for garnish
- 4 eggs, whisked
- 1 tub (250ml) cream
- 2 sprigs thyme, stalks removed
- Salt and milled pepper
- 6 purple Evita figs, halved (skin on)
- 1 tub (100g) blueberries
- Handful fresh mint and wild rocket
- Honey, for drizzling
- Preheat oven to 200˚C.
- Roll pastry out to 3mm thick on a lightly floured surface.
- Line 6cm x 10cm loose-bottomed tart tins with pastry and blind bake.
- Combine goat’s cheese, egg, cream, thyme and seasoning to make a custard.
- Divide custard between tart shells, filling only ⅔ full.
- Place halves of 1 fig in each tartlet.
- Bake for about 15 minutes or until set.
- Top with blueberries, extra goat’s cheese, mint and rocket.
- Serve with a drizzle of honey.
Cook’s note: Blind baking is when you par-bake your tart shell. Do this by pricking the tart base with a fork, cover the entire tart shell with baking paper and fill with dry rice or beans. This weighs down the pastry, keeping it from puffin up during baking.