• Shortcrust pastry
  • 200g sliced roast beef
  • 2 finely chopped onions
  • 2 finely chopped cloves of garlic
  • 2½ cups (625ml) frozen peas
  • Salt and pepper
  • 6 eggs, 400ml NESTLÉ CREAM
  • 1 cup (250ml) grated mature Cheddar cheese


  • Preheat oven to 180ºC.
  • Lightly grease a 6-hole muffin tray.
  • Cut 6 x 12cm circles from rolled shortcrust pastry (store-bought, or use Chef Lesley’s home-made recipe) and use to line the holes, pressing gently into the base and sides.
  • Prick bases with a fork. Chill for 10 minutes.
  • Line pastry cases with baking paper and fill with baking beans.
  • Bake for 10 minutes, remove paper and beans and bake for a further 5 minutes until light golden and crisp.
  • Increase the oven temperature to 200ºC.
  • Meanwhile, heat a non-stick frying pan over medium heat.
  • Add 200g sliced roast beef and cook, stirring occasionally, until warmed through. Add 2 finely chopped onions and 2 finely chopped cloves of garlic and cook, stirring for 2 minutes until slightly softened.
  • Turn off the heat, stir in 2½ cups (625ml) frozen peas, season with salt and pepper and toss well.
  • Set aside to cool slightly.
  • Combine 6 eggs, 400ml NESTLÉ CREAM, 1 cup (250ml) grated mature .
  • Cheddar cheese, season and beat well with a fork to combine.
  • Add the pea mixture and stir well. Spoon the filling in the chilled pastry cases, followed by a NESTLÉ CREAM and egg mixture (200ml NESTLÉ CREAM and 2 eggs).
  • Bake for 1 hour or until set.
  • If the tarts are colouring too quickly, cover loosely with foil.
  • Leave to stand for at least 15 minutes to firm up, then remove from the pans and garnish with olives and parsley.
  • Serve with a simple salad made from purple basil leaves drizzled with olive oil and seasoned with rock salt and ground black peppercorns.

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