Carefully push down the inside of the pastry to flatten as the base of the tart ... the sour cream, parsley, salt and pepper to taste. Remove from the heat and stir through the cheese.

The filling has also been made much healthier by using yoghurt, instead of cream. Serve this tart with a salad of rocket, pear and more shaved pecorino (a hard Italian sheep’s cheese ...

especially the cream cheese, which, if cold, is very difficult to beat until smooth. There's no need to bake all the tarts at once; the dough and filling can be refrigerated and used as needed.