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Mixed herb tart

Herb Tartlets

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  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 8 tartlets 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English


These Herb Tartlets allow the flavour of fresh herbs to be the star of the show rather than a supporting act.



For the pastry:

  • 275 g (10 oz) plain flour
  • 125 g fat (4 oz) I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

For the filling:

  • 1 clove of garlic
  • 3 eggs
  • 150 ml (5 fluid oz) double cream
  • 50 g (2 oz) mixed fresh herbs – such as parsley, chives, chervil, tarragon or sorrel
  • Salt and pepper


Method:  for the pastry

  1. Set oven to 200 degrees C/gas mark 6. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  2. Roll out your pastry and use a round pastry cutter to cut circles.  Put a circle in each indentation in your tartlet tin.

Method:  for the filling

  1. Break the eggs into a bowl, add the cream and beat until mixed.
  2. Add the crushed clove of garlic.
  3. Chop the fresh herbs finely and add them to the cream and egg mixture.  Season with salt and pepper.
  4. Spoon the filling into each pastry circle in your tartlet tin.
  5. Bake in the oven for 15 minutes.
  6. When slightly cooled, remove from the tartlet tin, and place on a cooling rack.
  7. The tartlets can be eaten hot, warm or at room temperature.