Goats Cheese & Black Truffle Tarts

Flaky pastry tarts filled with creamy goat’s cheese and a hint of truffle. A rich, tangy, and aromatic bite-sized indulgence—perfect for elegant starters or gourmet grazing platters.

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how to make

Serves: 6

12 shortcrust pastry tart cases, baked
12 slices of goats cheese log
4 large eggs beaten
100ml double cream
4 tbsp watercress chopped
4 tbsp cranberries (fresh or dried)
2 tsp TruffleHunter Minced Black Truffle
2 tbsp TruffleHunter Black Truffle Slices
Pinch of sea salt and pepper
1 tsp grated nutmeg

Preheat your oven to 180°C.
Whisk your eggs and combine in a jug with TruffleHunter Minced Black Truffle, cream and chopped watercress. Season with nutmeg and a pinch of salt and pepper.
Pour into your blind-baked tart cases, drop a few cranberries into each one and top with a slice of goats cheese.
Bake for 15-20 mins until the cheese melts and the quiche filling cooks. Top with a few TruffleHunter Black Truffle Slices.

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