• 2-3 tbs chilli jam*
  • 12 mini pastry tartlet shells*
  • 150g soft, herbed goats' cheese
  • 12 cherry tomatoes, sliced
  • 12 small basil leaves, to serve
  • Place a small amount of chilli jam in the base of each tart shell. Cover with goats' cheese, spreading smoothly with a palette knife. Place one or two slices of tomato on top, sprinkle with sea salt and black pepper and garnish with a basil leaf. (Serve soon after making or the pastry will soften.)