Preheat oven to 400°F.
Roll the dough into a rectangle about ¼ inch thick. Cut into 9 equal sized squares. Score a border about ½ inch from the edge (do not cut all the way through) prick the center with a fork. Evenly space on a baking sheet that has been covered with parchment paper. Chill while you prepare the filling.
Remove the chorizo from the casing, add to a pan over medium-high heat. Add the beer.
Stir until chorizo is cooked through and thickened.
Spoon about 2 tablespoons into the center of each of the tarts, avoiding the border.
Sprinkle with cheeses.
Bake for 10-12 minutes or until the pastry has puffed and is just starting to brown but is not yet golden brown.
Add one yolk to the center of each tart, making a well in the chorizo with the back of a spoon if necessary.
Bake for 5 additional minutes or until the pastry has browned and the yolk is warmed but still runny.
Add to serving plates, sprinkle with chives.