These are a little fiddly, but very rewarding. We have suggested a few fillings, but you can add whatever you like- ham and cheese, cooked mushrooms and parmesan- sky is the limit. It is a great idea if you are feeding a large crowd and you are not sure what their dietary requirements are,or what their food likes and dislikes might be.

Selection of mini tarts:


– Smoked salmon, dill, watercress

– Spinach and ricotta

– Blue cheese, walnut and broccoli

– Red pepper custard (blend roasted red peppers with the custard ingredient)



250g plain flour

125g butter

35ml cold water

1 egg

5g salt


Place flour and salt in a bowl, rub in the butter

Pour in the water and egg, bring together but do not overwork

When combined, wrap in greaseproof paper and rest in fridge for at least 30 minutes

Roll out the pastry and carefully line a quiche tin with it

Cover with greaseproof paper and chill until hard

Preheat oven to 190C and blind bake (line with baking parchment and fill with baking beans) for 15 minutes, or until the sides are set and the pastry feels sandy to the touch

Remove baking beans and paper, return to the oven for 5 minutes to set the bottom

Cool before adding the filling and custard (200ml double cream, 200ml whole milk and 5 egg yolks) and then bake on 150C until golden brown