Method

• 1.
  Preheat oven to 180°C. Quarter each pastry sheet and use to line eight 10cm loose-bottomed tart pans. Place in the freezer for 10 minutes to chill.
• 2.
  Meanwhile, cook the peas in a pan of boiling salted water with butter, sugar and a pinch of salt for 3-4 minutes until tender. Drain, cool slightly, then puree half the peas in a processor until smooth. Transfer all the peas to a bowl, then add egg, yolk, mint and cream. Beat well with a spoon to combine, then stir in three-quarters of the goat's cheese. Season and set aside.
• 3.
  Place the tart pans on 2 trays. Prick the pastry bases with a fork, then line with baking paper and pastry weights or uncooked rice. Blind-bake tarts for 8 minutes or until golden around the edges. Remove paper and weights, then bake for a further 2-3 minutes until golden and dry.
• 4.
  Divide pea mixture among tarts and scatter with remaining cheese. Bake for 20-25 minutes until set. Serve warm or at room temperature, with salad if desired.