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Preheat oven to 375°F. Remove tart shells from freezer and place onto a parchment-lined baking sheet. Place a small mound of the sliced roast beef into each cup.
Set a medium-sized skillet over medium-high heat. Melt butter, then add shallots and mushrooms. Add thyme, salt and pepper and sauté until browned. Remove from heat. Spoon mushrooms onto roast beef followed by a tiny dollop of horseradish.
Place cream cheese and egg into a small bowl and whisk until smooth. Season with a pinch of salt and pepper. Spoon into tart shells, allowing the mixture to settle down into them.
Sprinkle each cup with some grated cheese before transferring to the oven and bake for 20 minutes. Cool for 5 minutes before serving.