Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 4 x 10cm|4" individual tart tins.
Roll out the pastry and line the tins. Line with non-stick baking paper and fill with baking beans. Bake for 15 minutes. Remove the paper and beans, press down the bases with your fingers and set aside to cool.
Cook the bacon in a dry frying pan for a few minutes until almost cooked.
Beat together the cream and beaten eggs and season well. Pour into the pastry cases. Crack a small egg into each tart tin and scatter with the bacon. Bake for a further 15-20 minutes until the pastry is golden and the eggs are set.