Bacon Tartlets
photo by Zurie
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
12-16 tartlets
ingredients
- 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
directions
- Prepare the pastry according to the recipe, roll out, and cut rounds about 1 inch larger than the upper diameter of your tartlet tins.
- 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.
- Heat oven to 350 deg F/180 deg Celsius.
- 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.
- The bacon and onion do not have to be crisp: just stir well so they don't burn, and cook until soft.
- Add the tablespoon balsamic vinegar, and stir round and round until the vinegar evaporates over the high heat. Take pot off heat.
- In a bowl mix the milk and cream, and whisk to mix well.
- Beat the eggs until they start to froth, and add to milk mixture.
- 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.
- Put about 2 teaspoons of the bacon-onion mixture in the bottom of each tartlet -- just cover the bottom.
- 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.
- Put tartlets on an oven tin, preferably with a dark finish, because that helps the bottom crust to bake well.
- 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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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).