• 200g plain flour
• 100g butter
• ½ tsp salt
• 1 egg
• 1 Tbsp water

• 200g venison back strap
• 1 tsp wholegrain mustard
• Salt and freshly ground pepper
• 1 Tbsp oil
• 150g cranberry sauce
• 150g creme fraiche

• Micro greens

1. Place the flour, butter and salt in a food processor. Blitz until it resembles fine breadcrumbs. Add the egg and water. Blitz to form a firm dough. Wrap in plastic and place in the fridge for 30 minutes.

2. Place the dough on a lightly floured board and roll to 3mm thick. Cut 5cm circles and line 24 mini muffin tins. Prick each pastry with a fork a couple of times. Bake blind for 15 minutes. Remove from the tins while still hot, and cool.

3. Place the venison in a bowl and rub with the mustard, pepper and salt. Heat the oil in a frying pan until hot. Sear the venison for just 3 minutes on each side so it remains rare. Remove and cool to room temperature.

4. To assemble the tarts, place on a platter and put about half a teaspoon of cranberry sauce in each case. Slice the venison as thinly as possible and fold into the tart. Add a dollop of creme fraiche on the top and garnish. Season with salt and pepper and serve.