Grease a 12 cup muffin tin with olive oil, then line the bases with baking paper rounds.
Cook the rice in boiling water for 10 minutes. Drain and transfer rice to a bowl. Add the 11 tablespoons oil and 1 egg and mix well. Divide the rice among the muffin cups and, using a spoon, press into the bottom and sides of the cups to make bases.
Whisk together the cream, milk, 3 eggs and goats cheese. Stir in the feta and season (keep in mind the feta is pretty salty). Divide this mixture between the bases. Place an olive on top of each.
Bake for 40 minutes or until the tops are light golden. Cool 20 minutes. Run a knife around each tart to loosen.