Using a round biscuit or pastry cutter, cut 12 rounds from the pastry sheet big enough to line the muffin tins. Line the muffin tins and then bake blind using non-stick baking paper and ceramic beans or just dry rice/lentils form your kitchen cupboard.
Bake for 15 minutes or until the pastry is golden and then set aside to cool completely.
Put a small amount of sweet chilli sauce into the bottom of each pastry shell. Cover with about a tablespoon of goats' cheese. Smooth the top and put one or two slices of cherry tomato on top. Sprinkle each tartlet with a little salt and black pepper then garnish with a small sprig of basil.
You will need to serve these tartlets very soon after you make them or the pastry will soften.
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