Lightly spray a 12 hole muffin pan with oil. Carefully line each hole with pancetta.
Combine ricotta, parmesan, parsley, chives and eggs in a small bowl, season generously with black pepper.
Spoon ricotta mixture into the pancetta, pressing firmly. Press 1 sundried tomato onto the top of each tart and lightly spray tarts with olive oil. Bake at 180°C for 20 minutes, until edges are golden and ricotta is set.
Cool for 2 minutes in the pan, then remove ricotta tarts to a cooling rack. Serve ricotta tarts warm, or at room temperature, garnished with extra chives if desired.
