Method

Prepare base:

• Preheat your oven to 180°C.
• Grease one large or five individual tartlet pans for an entree size.
• Line with pastry, then baking paper and weights (uncooked rice works well), and prepare to blind bake for 15 mins.
• Remove the weights and baking paper and cook a further 4-5 minutes until crisp and golden. Remove and set aside.

Cook fillings:

• In a large sauté pan, heat up your olive oil. Add in leek and garlic and cook until they are both tender. Add in the white wine and chard. Stir.
• Add in a dash of salt, pepper, and some nutmeg. Cook down until all the chard has wilted and most of your liquid has evaporated. Set the mixture aside.

Make custard:

• In a medium sized bowl, whisk together your eggs, coconut milk, evaporated milk, cornflower and a little over half of the cheese that you have grated.
• Add some salt and pepper to your egg mixture and whisk again.

Assembly:

• Fill up your cooled tartlet crusts with the chard mixture, add slices of apple to the top.
• Lightly press your filling down with a spoon and then pour the custard over the top of each tartlet.
• Top the tartlets with the remaining portion of cheese so that a nice crust will form while baking.
• Sprinkle a little more nutmeg on top and pop them in the oven.
• Bake at 190°C for 25 minutes, or until the tarts become a lovely golden brown.
• Allow them to cool slightly before serving. Garnish with microgreens (if using).