Spring herb tartlets

Method

1. For the pastry, whizz the nuts in a food processor until finely chopped. Sift the flour and salt into a large bowl, stir in the nuts, add the butter and rub together with your fingers until the mixture resembles fine crumbs. (Alternatively you can use the food processor.) Pour over 3 tbsp iced water. Mix with a knife until it starts to come together, adding a splash more water if necessary. Knead briefly to form a soft dough. Shape into a disc, wrap in cling film and chill for 30 minutes.
2. Preheat the oven to 220°C/fan200°C/gas 7. Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Cut
3. 4 x 15cm discs and use them to line 4 x 11cm loose-bottomed fluted tart tins, pressing them into the sides. Trim any excess (see tip on p98). Prick with a fork, then line with baking paper and baking beans or rice. Blind- bake for 12-15 minutes until crisp.
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4. Mix the lightly beaten egg and yolks in a jug with the cream, chopped herbs and cheese. Season with salt, pepper and a grating of nutmeg. Take the cases out of the oven, remove the beans/rice and paper, then carefully lift them from their tins on to a baking tray. Turn the oven to 180°C/fan160°C/gas 4.
5. Fill the cases with the egg mix and bake for 20-25 minutes until golden and just set. Scatter with chive flowers if you like. Serve warm or cold with tomato chutney.