Method

• 1.
  To make the pastry, place flour, salt and parmesan in a food processor and process to combine. Add butter and process until it resembles breadcrumbs. With the motor running, gradually add 1/4 cup iced water until it comes together. (You may not need all the water.) Wrap in plastic wrap and refrigerate for 30 minutes.
• 2.
  Preheat oven to 190°C, lightly grease two 12-hole mini-muffin pans.
• 3.
  Roll the dough out and use a 6cm cutter to cut out 24 circles, used to line the pan. Line each pastry case with foil and blind-bake for 5 minutes. Remove foil and continue cooking for 5-6 minutes, or until light golden. Set aside to cool. (They will keep for 2-3 days in an airtight container.)
• 4.
  Combine the eggs, cream and truffle oil together, then season well.
• 5.
  Melt butter in a frying pan over medium heat, add the egg mixture and cook, stirring until just scrambled. Fill the pastry shells with egg, drizzle with extra oil, pepper and garnish with a shaved truffle.