In a medium bowl whisk together flour, sugar and 1 tsp salt. Add cold cubed butter and, using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized bits remaining (about 6–8 quick pulses if using food processor).

Sprinkle ice water over the mixture 1 tablespoon at a time and gently stir with a fork until dough just comes together. Do not overwork. Gather into a disk, wrap in plastic, and chill in refrigerator for at least 30 minutes.

Form mini shells

Preheat oven to 350°F (175°C). Lightly flour a work surface, roll chilled dough to about 1/8" (3 mm) thickness. Using a 3-inch round cutter, cut out circles. Gently press each circle into a mini muffin tin or 3-inch tartlet rings to form little shells. Trim edges flush with tin. Re-roll scraps if needed. Chill assembled shells in the refrigerator for 10 minutes.

Blind bake shells: Line each shell with a small piece of parchment and fill with pie weights or dried beans. Brush edges with beaten egg for a golden finish. Bake for 12–14 minutes until edges are set. Remove weights and parchment, bake 3–4 more minutes until bottoms are dry and lightly golden. Let cool in tin 5 minutes, then transfer to a rack to cool completely.

Filling

In a medium bowl combine goat cheese and cream cheese. Use a fork or electric hand mixer on low speed to blend until smooth and lump-free.

Add heavy cream, honey, chopped thyme, 1 tsp black pepper and 1/4 tsp sea salt. Mix until creamy and spreadable. Taste and adjust seasoning — the filling should be tangy with a touch of sweetness. Transfer filling to a piping bag fitted with a plain round tip (or use a small spoon).

Tomato Topping & Garnish

Prepare tomatoes: In a small bowl toss halved cherry tomatoes with 1 tsp olive oil and a pinch of sea salt and pepper.

Assemble tarts: Pipe or spoon about 1 to 1 1/2 tablespoons of goat cheese filling into each cooled tart shell, smoothing the top slightly to form a shallow well. Arrange 3–4 tomato halves on each tart, cut side up or facing out for visual appeal.

Finish and serve: Drizzle each tart with a small amount (about 1/4 tsp) of balsamic glaze. Tear or chiffonade basil leaves and scatter over tarts. If desired, grind a small fresh crack of black pepper over the top. Serve immediately at room temperature or refrigerate up to 2 hours and bring to room temperature before serving.