These mini tarts are ideal for using up leftovers. Swap chorizo for ham, bacon, or leftover meat sauce. Add sautéed mushrooms, herbs, or roasted veggies for extra depth. Prefer a vegetarian version?

On top of the goat cheese, layer a few slices of red onion, then generously top with the peach slices. Season the tarts with freshly ground black pepper. 5. Bake the tarts until the crust is very ...

The mini peach tarts from Sequel deserve mention, with their wonderfully light and crispy shell and the sweetness of the peaches perfectly offset by the sour creme fraiche.

Lightly grease twelve small tart cases, patty pans or 80 ml (1/3 cup) muffin holes. Cut the dough into 12 portions. Roll out each portion until it is large enough to fit into the tart cases.

Gerwyn’s dessert tarts are sold in a ‘regular’ size and ‘miniature’ size, with around 50 regular 5.6cm tarts and 200 mini 3.3cm tarts made dail).