AT A GLANCE
This recipe will work just as well with chicken eggs (you'll only need two for each tart). The pastry recipe is a winner and comes from my friend Linda Evans's gran.
|01||Combine hocks, carrot, onion, celery, bay leaves and pepper in a large saucepan and cover with cold water. Bring to the boil over high heat, then reduce heat to low and cook until meat falls from the bone (2-2½ hours). Remove hocks (discard liquid and vegetables) and set aside until cool enough to handle. Coarsely shred (discard bones, fat and sinew) and set aside to cool completely.|
|02||Meanwhile, for lard pastry, combine flour, butter and lard in a large bowl and mix with a small knife until coarsely combined. Form a well in the centre then add 175ml iced water (adding a little extra if necessary) and bring together with your hands. Turn onto a lightly floured surface and knead until pastry just comes together, cover with plastic wrap and refrigerate to rest (1 hour).|
|03||Roll out pastry to 5mm thick and cut out four 15cm-diameter circles. Line four 300ml cake tins with pastry, trim edges, then refrigerate to rest (20 minutes).|
|04||Preheat oven to 180C. Combine ham and parsley, season to taste, half-fill each tin with ham mixture. Crack 3 eggs into each, top with remaining ham mixture, crack in remaining eggs, then divide cream among tarts. Bake until golden and eggs are set (25-35 minutes).|
|05||Meanwhile, for parsley salad, combine ingredients in a bowl, season to taste and serve with hot egg tarts.|