Goat’s Cheese Tarts

Grease six 12cm round loose-base flan tins.

Process flour and butter in a food processor to form fine crumbs. With motor operating, add yolks and enough water to bring ingredients together. Turn out dough. Shape into a disc. Cover. Refrigerate for 30 minutes.

Divide pastry into six portions. Roll out each portion between two sheets of baking paper into a 15cm circle. Line prepared tins with pastry. Place on a large oven tray. Freeze for 20 minutes.

To make filling, whisk eggs, cream and thyme in a large jug until combined. Crumble goat’s cheese over base of pastry cases. Pour over egg mixture. Top each with two quarters of fig.

Cook in a hot oven (200C) for 10 minutes. Reduce oven to moderate (180C). Cook for a further 20 minutes, or until lightly golden.

Serve tarts warm or at room temperature garnished with extra thyme.