Method

In a large mixing bowl, combine the flour and salt. Create a well in the centre and add the oil and half of the water. Bring it all together. Add a splash more water if needed. Knead for about 10 minutes until the dough is soft and elastic.

Roll the dough into a ball and then flatten it with the heel of your hand to form a disc. Wrap in clingfilm and refrigerate for at least 2 hours.

Roll out the pastry thinly to about 3 mm, on a lightly floured surface, working quickly to prevent the pastry from becoming warm. Cut the pastry into rounds – they should be slightly larger than what is needed to cover the bottom and sides of 4 x 10 cm diameter pans. Line your pans with these, gently pressing into the corners and sides. Refrigerate for at least 30 minutes.

Preheat the oven to 180 ˚C. Remove the pastries from the refrigerator and line with a circle of greaseproof paper. Fill with dried beans (save in a jar for repeated use). Bake for 25 minutes or until golden.

Filling

Preheat the oven to 190 ˚C.

Arrange the partially baked tart shells on a baking tray.

In a medium frying pan, fry the onions in the butter until translucent and soft. Fry the bacon in a separate pan.

Beat 2 of the eggs with the cream and season with salt and pepper. Line each of the pastry shells with a rasher of bacon, some onions and then pour the beaten egg and cream mixture evenly between the shells. Scatter with parsley and break an egg carefully into each shell.