Preheat the oven to 180°C and butter the holes of a muffin tin.
Cut filo pastry to size, brush with clarified butter, and layer four sheets into each muffin hole.
Bake the pastry cases for 10 to 15 minutes until light golden-brown.
Beat eggs, egg yolks, double cream, nutmeg, salt, and pepper in a bowl.
Strain the egg mixture through a sieve into a pouring jug.
Fry the sliced spring onions in oil until just softened.
Boil samphire briefly, drain, and refresh under cold water before mixing with onions.
Distribute the samphire mixture, shrimps, and blue cheese among the pastry cases.
Pour the egg mixture over the fillings and bake on a tray for 20 minutes.
Cool the tartlets slightly before serving.