Total Time
1hr
Prep 30 mins
Cook 30 mins

Easy snacks with a simple filling: look very pretty if made in small fluted loose-bottomed tins! For the pastry, use Delicate Shortcrust Pastry, 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).

Ingredients Nutrition

Directions

  1. 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. 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. Heat oven to 350 deg F/180 deg Celsius.
  4. 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. The bacon and onion do not have to be crisp: just stir well so they don't burn, and cook until soft.
  6. Add the tablespoon balsamic vinegar, and stir round and round until the vinegar evaporates over the high heat. Take pot off heat.
  7. In a bowl mix the milk and cream, and whisk to mix well.
  8. Beat the eggs until they start to froth, and add to milk mixture.
  9. Add seasoning salt and nutmeg. Use your own discretion: the mixture needs something with just a little oomph. I 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. Put about 2 teaspoons of the bacon-onion mixture in the bottom of each tartlet -- just cover the bottom.
  11. 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. Put tartlets on an oven tin, preferably with a dark finish, because that helps the bottom crust to bake well.
  13. 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.

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