Grease six holes in a 12-hole muffin tin (each approx. 7 cm in diameter). Cut the pastry into six squares and press into the holes. Prick the bases several times.
Blind bake for approx. 10 mins. in the centre of an oven preheated to 180°C.
Divide the diced ham between the tartlets and carefully crack an egg into each.
Bake for a further 10 mins. in the centre of an oven preheated to 180°C.
Allow the tartlets to cool a little, sprinkle with chives.