The secret … is in the chilling – in case you hadn't noticed!

There are three stages – blitzing and chilling the pastry – prepping the filling and chilling – rolling cutting out and chilling.

It doesn't matter how long you leave your pastry cases once you've cut them out – so long as they are fridged. I can assure you of one thing – you will not suffer from soggy bottoms!

Have a look at the photo of the filling – the cheese is a mixture of finely grated and ordinary – why fine? – because it combines better and gives you a more compact filling, not bursting out all over the place.

When you're ready to fill your cases use a traditional ice cream scoop – like this one :

You'll achieve a neat finish :

Here they are ready to eat. It's a matter of personal taste how golden you like the tarts. I like a squidgy filling in a crisp pastry case and a toasted cheese topping. If you prefer a lighter colour and less crisp then check your oven after 25 minutes.

I'm so sorry you can't smell them!