Egg & Bacon Tartlets
Prep 20minBake 17-20minMakes about 24
1 quantity Shortcrust Pastry, divided into 2 portions before wrapping and chilling
Filling1½ rashers bacon, trimmed and finely chopped
50g (½ cup, loosely packed) finely shredded vintage or extra tasty cheddar cheese
1 tablespoon finely chopped flat-leaf parsley
60ml (¼ cup) thickened cream
Freshly ground black pepper
- With a lightly floured rolling pin, roll out one portion of pastry on a lightly floured surface until about 2mm thick. Use a 7cm round cutter to out 12 circles and then carefully ease them into an ungreased 12-hole mini (1½ tablespoon capacity) muffin tray, pleating the pastry 4-5 times to help shape it. Repeat with the remaining pastry and another 12-hole mini muffin tray to make 24 tartlet cases in total. Use a fork to prick the base of each tartlet case twice. Place the muffin trays in the freezer for at least 30 minutes or until ready to bake.
- Preheat oven to 200°C (180°C fan-forced).
- Meanwhile, to make the filling, cook the bacon in a non-stick frying pan over medium heat for 5 minutes, stirring occasionally, or until starting to crispen. Transfer the bacon to a medium bowl and add the cheese and parsley. Whisk together the egg and cream, add to the bacon mixture and stir with a fork to combine. Season with pepper.
- Bake the unfilled frozen tartlet cases straight from the freezer in preheated oven for 12 minutes or until golden.
- Use a teaspoon to fill each pre-baked tartlet case with a small amount of the the filling, making sure you get a good amount of the bacon, cheese and egg mixture in each. Return to the oven and bake for 5-8 minutes or until the filling is just set.
- Serve warm or at room temperature garnished with a tomato slice, if desired.
- You can make these tartlets up to 2 days ahead of serving. Cool and then store in an airtight container in the fridge. Place the tartlets back in the tins before reheating in an oven preheated to 160°C (140°C fan-forced) for 10 minutes or until heated through.