445g block sour cream shortcrust pastry or use 3 large frozen puff pastry sheets, thawed
2 tbsp milk
6 eggs, lightly beaten, plus 1 extra yolk
6 slices prosciutto, halved length-ways
75g grated Gruyère cheese, plus extra to serve
Truffle oil and chopped chives, to serve
Preheat the oven to 180°C. Grease 8 holes of a 12-hole, 1/3 cup (80ml) capacity muffin pan.
Cut pastry into 8 even squares and use to line muffin holes. Prick with a fork.
Cut 8 squares of baking paper slightly larger than pastry squares, then place in each pastry shell. Weigh down with pastry weights or uncooked rice. Bake for 15 minutes. Remove weights and paper.
Whisk milk and extra yolk, then brush over tart shells. Line the inside of each shell with prosciutto, then fill with beaten egg and top with cheese.
Bake for 15 minutes or until pastry is golden and egg is set.
Cool slightly in pan, then remove and serve with truffle oil, chives and extra cheese.