Method

1. With a lightly floured rolling pin, roll out one portion of pastry on a lightly floured surface until about 2mm thick. Use a 7cm round cutter to out 12 circles and then carefully ease them into an ungreased 12-hole mini (1½ tablespoon capacity) muffin tray, pleating the pastry 4-5 times to help shape it. Repeat with the remaining pastry and another 12-hole mini muffin tray to make 24 tartlet cases in total. Use a fork to prick the base of each tartlet case twice. Place the muffin trays in the freezer for at least 30 minutes or until ready to bake.
2. Preheat oven to 200°C (180°C fan-forced).
3. Meanwhile, to make the filling, cook the bacon in a non-stick frying pan over medium heat for 5 minutes, stirring occasionally, or until starting to crispen. Transfer the bacon to a medium bowl and add the cheese and parsley. Whisk together the egg and cream, add to the bacon mixture and stir with a fork to combine. Season with pepper.
4. Bake the unfilled frozen tartlet cases straight from the freezer in preheated oven for 12 minutes or until golden.
5. Use a teaspoon to fill each pre-baked tartlet case with a small amount of the the filling, making sure you get a good amount of the bacon, cheese and egg mixture in each. Return to the oven and bake for 5-8 minutes or until the filling is just set.
6. Serve warm or at room temperature garnished with a tomato slice, if desired.