Instructions

1. Cut the dough to fit four mini tart tins. Refrigerate for at least one hour.
2. Preheat oven to 200°C/400°F/gas mark 6.
3. Line the tart shells with parchment paper and fill with baking beans or dried chickpeas. Bake until the tart shells are set, about 8 minutes. Remove the paper and weights and continue baking until the shells are golden brown, about an additional 5 minutes. Transfer the tart pans to a wire rack and let cool completely.
4. For faster assembly of the tarts, divide all the filling ingredients into four portions, one for each tart. Line the bottom of each shell with ham and sprinkle with chopped rosemary. Crack an egg into the centre and then pour the cream over the egg. Sprinkle with cheese. Season with salt and pepper, to taste. Bake the egg until the egg whites are set and the yolks are a bit runny, about 13 minutes.
5. Transfer the baked tarts to a wire rack to cool slightly, about 5 minutes. Using pot holders, push the bottom of each pan to release the tarts. Serve immediately.