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1
Pulse the flour, butter, salt and paprika in a food processor until it resembles breadcrumbs.
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2
Add 2 tbsp cold water, or enough to just bind your pastry.
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3
Bring the pastry together, wrap in cling film and chill for 15 minutes in the fridge.
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4
Meanwhile, lightly cook the bacon rashers and allow to cool.
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5
They dont need to be too crispy because they will have a second cook in the oven.
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6
On a floured surface, roll your pastry to the thickness of a 1 coin.
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7
Carefully line the tartlet tins, cutting off any excess pastry.
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8
Again, chill the pastry in the fridge for 30 minutes this helps prevent shrinking.
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9
Preheat the oven to 190C/fan 170C/gas mark 5.
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10
Line each tart case with baking paper and fill with baking beans.
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11
Place on a baking sheet and cook in the oven for 20 minutes.
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12
Remove the baking beans and the paper and return the cases to the oven for a further 5 minutes.
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13
The base of the case should now feel dry to the touch.
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14
Reduce the oven temperature to 180C/fan 160C/gas mark 4.
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15
Divide the bacon rashers, putting a rasher in each case dont be afraid to make them stand above the pastry, it's lovely seeing them through the filling.
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16
Carefully crack an egg into each case and drop two halved tomatoes onto the surface.
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17
Drizzle a little cream over each egg, just as much as the tart case will hold.
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18
Season well and lie a slice of mushroom over each tart.
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19
Finish by sprinkling over some chopped parsley.
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20
Cook in the oven for 15 minutes or until the egg is just set.
