Make a shortcrust pastry from flour, 1 egg, butter and salt and refrigerate for 30 minutes. Then roll out thinly and use them to lay out small, tall, greased molds. Pre-bake the baskets for about 25 minutes at 170 ° C until golden brown.
Separate the remaining 2 eggs. Wash the cress and cut it off without a stalk (this is best done with clean scissors). Dice the cheese as small as possible and mix with the egg yolk, season with pepper. Beat the egg white into snow and fold into the cheese mixture, carefully fold in the cress. Spread the mixture on the baskets and briefly bake the tartlets until the eggs are set (approx. 10 minutes at 170 ° C).
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