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Bacon Tartlets

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Ingredients

Adjust Servings:
1/2 lb bacon, cut into small pieces (250g)
1 medium onion, finely chopped
olive oil (for frying)
1 tablespoon balsamic vinegar
1 1/2 cups milk
1/2 cup sour cream or 1/2 cup creme fraiche
4 large eggs, largest size
1 1/2 teaspoons seasoning salt (barbecue or other piquant flavour)
1 teaspoon nutmeg

Nutritional information

156
Calories
120 g
Calories From Fat
13.4 g
Total Fat
5.3 g
Saturated Fat
91.8 mg
Cholesterol
201.2 mg
Sodium
3.1 g
Carbs
0.2 g
Dietary Fiber
0.6 g
Sugars
5.7 g
Protein
1036g
Serving Size

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Bacon Tartlets

Features:
    Cuisine:

    Easy snacks with a simple filling: look very pretty if made in small fluted loose-bottomed tins! For the pastry, use recipe #231688, which you can use raw (no blind baking). It's easy to work with and the results are fantastic. These tartlets freeze well, and the leftover pastry dough can be frozen too. Prep time does not include making the pastry (which can be done way ahead of time).

    • 80 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Bacon Tartlets, Easy snacks with a simple filling: look very pretty if made in small fluted loose-bottomed tins! For the pastry, use recipe #231688, which you can use raw (no blind baking) It’s easy to work with and the results are fantastic These tartlets freeze well, and the leftover pastry dough can be frozen too Prep time does not include making the pastry (which can be done way ahead of time)


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    Steps

    1
    Done

    Prepare the Pastry According to the Recipe, Roll Out, and Cut Rounds About 1 Inch Larger Than the Upper Diameter of Your Tartlet Tins.

    2
    Done

    Drape the Pastry Carefully Into the Tins, Using a Knuckle to Press It Lightly Round the Bottom Edges. Press Into Sides, Then Cut Off Excess With a Knife.

    3
    Done

    Heat Oven to 350 Deg F/180 Deg Celsius.

    4
    Done

    Fry the Bacon Pieces and Onion in a Skillet or Pot Over High Heat, Stirring Frequently. Don't Use a Lot of Oil: About 2 Tblsps.

    5
    Done

    the Bacon and Onion Do not Have to Be Crisp: Just Stir Well So They Don't Burn, and Cook Until Soft.

    6
    Done

    Add the Tablespoon Balsamic Vinegar, and Stir Round and Round Until the Vinegar Evaporates Over the High Heat. Take Pot Off Heat.

    7
    Done

    in a Bowl Mix the Milk and Cream, and Whisk to Mix Well.

    8
    Done

    Beat the Eggs Until They Start to Froth, and Add to Milk Mixture.

    9
    Done

    Add Seasoning Salt and Nutmeg. Use Your Own Discretion: the Mixture Needs Something With Just a Little Oomph. used a Salt Which Contains Hot Pepper, Crushed Coriander Seeds and Dried Lime Rind. You Could Also Add a Splash of Hot Pepper Sauce If You Do not Have a Spicy Barbecue Sauce.

    10
    Done

    Put About 2 Teaspoons of the Bacon-Onion Mixture in the Bottom of Each Tartlet -- Just Cover the Bottom.

    11
    Done

    Add 2 Tablespoons of the Milk-Egg Mixture to Your Lined Tartlets If Your Tartlet Pans Are About 4" in Diameter: the Tartlets Should Be About 7/8 Full.

    12
    Done

    Put Tartlets on an Oven Tin, Preferably With a Dark Finish, Because That Helps the Bottom Crust to Bake Well.

    13
    Done

    Bake in the Preheated Oven For 25 - 30 Minutes -- It Will Depend on Tin Size and Your Oven. Do Keep a Watch So the Custard Does not Burn on Top.

    Avatar Of Autumn Edwards

    Autumn Edwards

    Pastry chef with a passion for creating whimsical and delicious desserts.

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