Fig & Goat's Cheese Tarts

Makes 8

2x 200g sheets store-bought shortcrust pastry
125g soft goat's cheese
4 black figs, halved
3 eggs
185ml single cream
1 tbsp chopped chives
20g finely grated parmesan
sea salt & cracked black pepper

Preheat oven to 180°C.
Cut each pastry sheet into 4 squares.
Line 8x lightly greased 8cm-round, fluted tart tins with pastry.
Trim excess pastry & lightly prick bases with fork.
Divide goat's cheese & fig halves among cases.
Place eggs, cream, chives, parmesan, salt & pepper in bowl & whisk until well combined.
Pour egg mixture into cases & bake for 25 min or until puffed & set.
Cool to room temp & serve.