Most tarts are baked in a rectangular form ... helping create that beautiful custard surrounding the goat cheese and garlic.

especially the cream cheese, which, if cold, is very difficult to beat until smooth. There's no need to bake all the tarts at once; the dough and filling can be refrigerated and used as needed.

Put the filling in the tart case, then arrange the figs on top and scatter over the nuts and mint. Recipe tips If you don’t have time to make your own pastry, you can use 500g/1lb 2oz shop ...

This fruit and herb sweet tart is filled with frangipane and cream cheese and topped with jelly. For this recipe you will need a 25cm/10in fluted tart tin. Instead of using freshly squeezed ...

Everything is better with cheese, and when it’s melted ... In a small bowl, combine the egg with the cream and brush the edges of the tart with the egg wash. Bake the tart for 18 to 22 minutes ...