Spray tartlet tins with spray oil and dust with flour. Measure out 6 circles larger than 6 tartlet tins. Line tin with pastry, and trim edges. Refrigerate for 20 mins.
Preheat oven to 180°C (160°C fan forced). Line pastry with paper, and fill with dried rice or pastry weights. Bake for 15 mins, then remove paper and beans and cook a further 15 mins, until dry and lightly golden. Cool completely.
Meanwhile, heat oil in a large frying pan, fry chorizo until lightly browned.
Scatter chorizo on the base of the tart. Sprinkle over ricotta cheese and roast capsicum. Lightly whisk eggs and cream together, and pour over the filling. Add 2-3 small dollops of Sweet Chilli Relish on each tart. Season well with salt and pepper. Stand on a tray and bake for 30-35 minutes, until set and golden. Serve warm, or at room temperature.