Method

• 1.
  Grease six 10cm loose-bottomed tart pans. Whiz flour, butter and cheddar in a food processor with a pinch of salt until mixture resembles fine crumbs. Add 1 egg and whiz until the mixture just comes together. Shape into a ball, enclose in plastic wrap and chill for 30 minutes.
• 2.
  Roll out pastry on a floured work surface until 5mm thick. Use pastry to line the tart pans, then chill for 30 minutes.
• 3.
  Preheat oven to 200°C. Line pastry cases with baking paper and fill with baking weights. Bake for 10 minutes, then remove weights and paper and bake for a further 2 minutes or until golden and dry.
• 4.
  Divide 50g cheese among tarts. Beat remaining 2 eggs with extra yolk and creme fraiche. Season and pour into tart cases. Bake for 10 minutes or until set.
• 5.
  Meanwhile, whiz mayonnaise, lemon juice, remaining 50g cheese and 2 tablespoons water in a food processor until smooth.

• 6.
  Slice apples into thin rounds, toss with nuts and celery sticks and leaves. Top tarts with salad, extra cheese and dressing.