Method

• 1

  Preheat the oven to 160C/325F/Gas 3. Bruise the lemongrass stalks with a rolling pin and cut each into four pieces.

• 2

  Put the double cream and bruised lemon grass stalks in a small pan and warm through gently over a low heat for five minutes. Turn off heat and leave to infuse.

• 3

  Cut the pastry into six equal pieces and roll out each piece to about 5mm thick, ensuring it is large enough to drape over the edges of a 9cm loose-bottomed tart tin. Press the pastry into the edges of the tin carefully before rolling over the top of the tart tin with a rolling pin to remove any excess. Repeat with the other five tins.

• 4

  Prick the bases with a fork, cover with foil and fill with baking beans. Make sure the baking beans are pushed right into the edges. Place on a flat baking tray and blind bake for about 15 minutes. Take out of the oven, carefully remove the foil and baking beans, brush with the egg yolk and return to the oven for one minute.

• 5

  Strain the cream through a sieve and whisk in the eggs and chopped mint. Divide the peas and feta between your six tarts before pouring in the cream and egg mixture. Return to the oven for a further 20-30 minutes or until set.

• 6

  Allow to cool a little before removing from the tart tins. Garnish with pea shoots and serve.

• PER SERVING: 55.1 FAT (Excluding extras)