Method:
1 Preheat oven 220°C fan-forced. Place two deep egg rings onto a lightly greased tray to use as a mould, alternately lightly grease two texas muffin holes.
2 Cut two large rounds from the pastry. Use the pastry to line the base and sides of the moulds.  Bake blind 8 minutes or until light golden.
3 Heat butter and a little oil in a frying pan over medium heat, add corn kernels, tomatoes and bacon and cook for 3-4 minutes or until corn is tender. 
4 Spoon in the corn, bacon and tomato mixture into pastry cases, crack egg into each tart. Return to the oven and bake for 4-5 minutes or until egg is cooked to your liking. Season with salt and pepper. Serve.