Quiche tarts like a pro
Bonny Porter, co-founder of Balls & Company, on the classic . . . USING a muffin tray with 5cm diameter rounds, lightly grease with 10g butter. Place rounds in muffin trays and fill with pastry weights. Bake at 200c for 8 minutes or until the bottom is cooked through. Allow to cool and remove weights. Fill each tart with 1 cherry tomato (halved), a pinch of thyme and 5g goats cheese. Beat 3 eggs with 30g cream and distribute evenly among each tartlet. Season. Bake for 5 minutes, until egg is cooked through.