1 tbsp melted butter to grease
3 sheets frozen ready-rolled shortcrust pastry , partially thawed
180 g camembert cheese, thinly sliced
⅔ cup walnuts, roughly chopped
¼ cup pure cream
5 fresh figs, sliced
Salt and freshly ground black pepper, to season
- Preheat oven to 200°C. Grease six 11 x 2cm fluted, loose-bottomed tart tins with melted butter. Cut 2 circles of pastry from each sheet, then line prepared tins with pastry. Trim edges and prick bases 4 times using a fork. Put tins on a large oven tray, then put in freezer for 10 minutes. Line bases with baking paper and baking beads. Bake for 10 minutes, then remove beads and paper. Bake for a further 10 minutes or until light golden. Set aside to cool completely.
- Divide cheese slices among tart bases. Sprinkle over walnut. Whisk eggs and cream together in a small jug and slowly pour into tarts. Arrange fig slices on top, then bake for 25 minutes or until egg is set and light golden. Season, then serve immediately.