Preheat the oven to 400F.
On a floured surface, roll out puff pastry dough to 1/8 inch thick. Place mini tart pan right side up over pastry dough and using a sharp knife cut a circle a 1/2 inch larger than the tart pan. Repeat process to make 6 dough circles. Press into the tart pans.
Heat the olive oil in a skillet set over medium heat. Add mushrooms and chorizo and cook, stirring occasionally until the mushrooms are browned and the chorizo is rendered. Remove from heat and cool slightly.
In a small bowl whisk the eggs and cream until the eggs are fluffy. Stir in the cheese, salt, and pepper. Divide egg mixture evenly among the 6 mini tart pans. Evenly top with the mushroom and chorizo mixture.
Place the tart pans on a baking sheet and transfer to oven. Bake until the eggs are set, about 20 minutes. Serve warm.