• 1 x 240g sheet of puff pastry, defrosted if frozen
• 5 eggs
• 4 tbsp mascarpone
• 2 tbsp pesto
• 280g white pudding, crumbled
• To serve - Fresh basil leaves and 4 tbsp pesto

1. Line a large baking tray with baking parchment.
2. Add one egg to a small bowl and beat it. You will use this as egg wash. Set this aside.
3. Gently unroll the pastry sheet and cut it into four even sized pieces. You can leave the paper on for this step.
4. Trim the edge of each piece to make them square shaped, keeping the pastry off-cuts to the side.
5. Brush the squares with the egg wash, then add strips of pastry to the edges of each square to frame each one.
6. Prick the bottom of each square with a fork several times. Then, using the back of the fork, press into the strips of pastry all the way around the edges of each one. Place the squares onto the prepared baking sheet.
7. For the filling, mix the mascarpone and pesto and spread this in an even layer over the base of each square of pastry.
8. Add a layer of crumbled white pudding to each pastry square. Add more to the edges to form a sort of frame within the frame of pastry. When the egg is added later, this will help to keep it intact.
9. Put the tarts in the freezer for 10 minutes to firm up.
10. Preheat the oven to 200°C/180°C fan/gas mark 6.
11. Remove the tarts from the freezer, crack an egg into the centre of each one, brush the edges of each tart with the remaining egg wash, and season with salt and pepper.
12. Bake for 15 minutes until the edges are golden brown and the egg whites are just set.
13. Garnish with fresh basil leaves and a drizzle of pesto and enjoy immediately.