Swiss Chard and Pancetta Tarts

Preheat the oven to 180˚C (350˚F). Place the tart shells on a baking sheet. To prevent the dough from rising during cooking, place a paper cup with 30 mL (2 Tbsp.) of uncooked rice in each tart shell.
Place in the oven and bake following the instructions on the Selection tart shell box. Remove the cups and the rice and set the tart shells aside.
In a frying pan, brown the pancetta on high heat, remove from the pan and set aside. Pour off some of the fat in the pan, lightly brown the garlic, then add the Swiss chard. Heat for a few minutes until the chard leaves soften, and set aside.
In a bowl, mix the eggs, cream, Ricotta and nutmeg. Season to taste and set aside. Divide the pancetta and Swiss chard equally among the tarts. Fill each tart with egg mixture, sprinkle with Parmesan and top with pine nuts in the shape of a star.
Heat in the oven for 15 minutes, until golden brown.