Method

• 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
• 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
• 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
• 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