Flatten the tart cups out with the dough.
Prick the bottoms with a fork.
Place baking paper on and fill with beans.
Bake for 15 minutes at 200 degrees c.
Remove the baking paper and beans and allow the tarts to bake for another 5 to 10 minutes (they must be cooked entirely).
Heat 15 ml of the olive oil in half the butter in the pan.
Add the onions and cover with a lid and allow to stand.
Then cook for about 15 minutes on a low heat.
Stir now and then.
Remove the lid and add the brown sugar.
Cook until sugar begins to caramelize.
Add the balsamic vinegar and soya sauce and cook until it evaporates.
Season with salt and pepper.
Heat 30ml olive oil and the rest of the butter in another pan.
Add the mushrooms and garlic and fry until the mushrooms are a nice brown colour.
Add the mushrooms to the garlic together with the parsley.
Fill the tarts with the mixture that two portions of goats milk cheese is on each tart.
Sprinkle with olive oil.
Bake the tarts for 5 to 10 minutes at 200 degrees c until the cheese browns