Preheat oven to 180°C (360°F). Cut each pastry sheet into 4 squares. Line 8 x lightly greased 8cm-round, fluted tart tins with pastry. Trim excess pastry and lightly prick bases with a fork. Divide the goat’s curd and fig halves between the cases. Place eggs, cream, chives, parmesan, salt and pepper in a bowl and whisk until well combined. Pour into cases and bake for 25 minutes or until puffed and set. Cool to room temperature and serve. Makes 8.
* Goat’s curd is fresh goat’s cheese available from delicatessens.