Cheese tart (Slideshow version)
Stage 11/11 : 20 min.
Bake for around 20 to 25 minutes, watching for colouration. It is important not to overcook the tarts, otherwise they will dry out.Remarks
Disposable aluminium cases are practical for this recipe as they allow for easy cooking and freezing.You may well have some dough left over. If so, weigh out 100 g portions, wrap in plastic film and freeze to use as soured dough later.