Goat's Cheese & Taing Tartlets

Course: Main

Servings: 12 tartlets

Prep Time: 20 minutes

Cook Time: 22 minutes

  • Shortcrust pastry - 200 grams (shop bought or home made)
  • Goats cheese - 175 grams (or other soft cheese i.e. Ninian's)
  • Egg yolk - 1
  • Shetland Dairies double cream - 1-2 tbsp
  • Sea salt -
  • Freshly ground black pepper -
  • Taing onion marmalade - 6 tsp
  1. Preheat oven to 200 C
  2. Roll out the shortcrust pastry to a 1/4 inch thickness.
  3. Cut into 3 inch rounds and press gently into the bottom of a 12 hole muffin tin or tart tin.
  4. Gently press small squares of grease proof paper onto the top of each pastry circle and fill with a few baking beans.
  5. Bake for 10 minutes, remove the grease proof paper squares and baking beans and bake for a further 5 minutes.
  6. Meanwhile, remove any rind from the cheese and crumble it into a small bowl. Add the beaten egg and double cream and season to taste with salt and pepper.
  7. When the pastry is done, allow to cool for 5 minutes before spooning half a teaspoonful of Taing onion marmalade into the bottom of each tartlet case.
  8. Top with the goats cheese mixture and bake for 7-8 minutes (my oven needs 10).
  9. Carefully remove the tarts from the tins and place on plates to serve. This works really well with a rocket salad – and makes a great starter or canape.