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Goat’s cheese and cranberry tartlets

Christmas snacks and starters


Makes 6 servings


  • 1 portion of pastry, chilled for at least 30 minutes
  • 3 large eggs
  • 120 ml (4 fl oz) of plain low-fat yogurt
  • 300 ml (10 fl oz) of semi-skimmed milk
  • 4 tbsp of cranberry sauce (homemade or store brought)
  • 3 tbsp of snipped fresh chives
  • 85 g (3 oz) of crumbled goat’s cheese
  • salt and pepper


1. Preheat the oven to 190°C/375°F/gas mark 5.
2. Cut the pastry dough into 6 pieces and roll out each piece thinly on a lightly floured surface and then line 6 individual, non-stick tartlet tins approximately 12.5 cm/5 in in diameter and 2.5 cm/1 in deep.
3. Prick the tartlet cases with a fork and place on a baking sheet, then pre-bake for 12 minutes.
4. Remove the paper and tins and return to the oven to bake for a further 8–10 minutes or until each pastry is a light golden brown colour.
5. Remove from the oven and lower the temperature to 180°C/350°F/gas mark 4.
6. Lightly beat the eggs in a small mixing bowl. Add the yogurt, milk, and salt and pepper to taste, and mix together well.
7. Spread 2 tsp of the cranberry sauce in the bottom of each pastry case, then scatter the chives and goat’s cheese over the cranberry sauce.
8. Pour the egg mixture into the pastry cases, dividing it equally among them.
9. Bake for 25–30 minutes or until the filling is slightly puffed up and golden brown.
10. Serve warm.

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