Tarts with beetroot, coriander and bacon jam

INGREDIENTS

• 8 (about 200g total) smoky bacon rashers, finely chopped
• 1/3 cup (80ml) extra virgin olive oil
• 2 tsp toasted coriander seeds
• 500g beetroot, coarsely grated
• 1/2 cup (110g) caster sugar
• 1/4 cup (60ml) apple cider vinegar
• 1 Granny Smith apple, coarsely grated
  
  
• 200g soft goat's cheese, crumbled
• 1 cup (250ml) pure (thin) cream
• 30 store-bought flaky or shortcrust tart shells, about 8cm each
• Micro herbs, to garnish

To make the jam, place bacon and oil in a non-stick frypan over medium low heat. Cook, stirring occasionally, for 8-10 minutes until fat has rendered. Add coriander seeds and stir for 2 minutes or until fragrant. Stir in beetroot, caster sugar, vinegar and apple and bring to a simmer. Cook for 20-25 minutes, stirring occasionally until thick and jammy. Season, then set aside to cool completely.

Place goat's cheese and cream in a bowl and whisk until a smooth, spreadable consistency. Divide a heaped teaspoon of goat's cheese mixture among tart shells and top with beetroot and bacon jam. Scatter with herbs to serve.