to make the crust: In a medium bowl, combine the flour, cornstarch, salt, and butter. Using two forks or a pastry cutter, cut the butter into the flour until the butter resembles oat flakes or tiny peas. Add the egg and use a fork to combine the flour mixture with the egg. Dump the mixture out onto a floured surface. Work the dough until it starts to hold together. The dough is a little tougher than your average when working with it, don't be alarmed. If you're making individual tarts roll the dough out, place the individual tart pans on the dough and cut a circle 11/2 - 2 inches larger than your pan, rework leftover dough as necessary to form more tarts. If you're using a 9-inch tart pan, roll the dough out into a 12-inch circle. Place the dough at the base of the pan, work out any air bubbles, crimp edges. Refrigerate the tart-shell(s) for 10 minutes while you prepare the tart filling.

For the tart filling: Place a rack in the center of the oven and preheat the oven to 400 degrees F.
In a medium bowl, combine the egg, heavy cream, milk, 4 tablespoons of parmesan cheese, red pepper flakes, garlic powder, basil, salt, and pepper and whisk until combined. Fold in the goat cheese. Divide filling into tartshell(s). Top with the remaining 2 tablespoons of parmesan cheese. Place the tart pan(s) on a baking tray and bake for 24 - 27 minutes for individual tarts and 30 - 35 minutes for large tart. For a darker crust, bake an additional 1-2 minutes. Let cool 10 - 15 minutes before serving.