Preheat oven to 400°. Whisk together cheese and eggs. Season with salt and pepper. Arrange pastry shells on a baking sheet and place a heaping teaspoon of cheese filling into each cup. Bake until puffed and golden, about 15 minutes. To brown the tops further, place under the broiler 1 to 2 minutes, but watch carefully to prevent burning.
Serve hot, while still puffed (they will deflate a bit, but are also delicious cold). Garnish with fresh chopped herbs.
For this simple appetizer recipe, use the best cheese you can buy. I use garlic and chive-flavored Monterey chevre, a local goat cheese from Rawson Brook Farm in Monterey, Massachusetts, in this tart.