Sift the flour into a mixing bowl. Add the butter to the flour & mix with your hands until it resembles breadcrumbs. Add the egg & mix until it becomes a sticky dough.
Roll the dough to about 0.5cm thick. Using a small, round cookie cutter, cut out 30 rounds. You should have extra dough leftover.
Grease the mini muffin tray & place the rounds into the cups making sure to press the edges against the side. Top up any tears with the extra dough you have. Prick the base of each tartlet & place in the freezer for 30 minutes.
Preheat oven to 180°C.
Line each tartlet with small baking paper squares (cut out just enough to cover each one). Place rice into the cavity & bake for 15 minutes until golden brown.
Remove rice and leave to cool.
Layer each tartlet with a thin slice of Brie cheese at the base & a small slice of smoked salmon.
Mix the cream and egg together & spoon this mixture on top of each tartlet. Bake for 15 minutes until you see the quiche filling rise up and become a golden brown.