Mini bacon and egg tarts
Ingredients
- 375g (12oz) packet ready-rolled shortcrust pastry
- 8 rashers (200g/7oz) Finest Smoked Dry Cure Back Bacon
- 1 small red onion, finely diced
- 1tbsp olive oil
- 2tsp sage, chopped
- 75ml (3fl oz) single cream
- 1 egg, beaten
- 6 egg yolks, separated (the whites can be frozen for the next time you make meringues)
- ketchup, to serve (optional)
Each serving contains 490 calories, 2g sugar, 35g fat, 11.5g saturates and 2.3g salt.
Method
Preheat oven to gas 4, 180°C fan, 160°C. On a lightly floured surface, roll the pastry sheet out until it is a few centimeters larger all around. Trim the edges, cut into 6 even squares, then use each square to line each hollow in a large, 6-hole muffin tin, or 6 individual ramekins. Don't worry if the corners stick up or look untidy. Chill for 20 minutes.
Line each pastry cup with a square of non-stick baking paper and fill with baking beans or dried pulses. Bake for 10 minutes then carefully remove the paper and beans and return to the oven for a further 5 minutes, until the pastry is just golden.
Meanwhile, lay 6 of the bacon rashers on a baking tray and bake for 10 minutes and set aside.
Chop the remaining 2 rashers of bacon and gently fry with the onion in the olive oil for 10 minutes, until onion has softened but not coloured. Transfer to a bowl and stir in the sage, cream and beaten egg and season. Tuck a bacon rasher into each pastry cup, curling it around to fit. Divide the onion-and-cream mixture between the tarts and place one whole egg yolk in each. Bake for 10-15 minutes, until the pastry is golden and the bacon rashers are just brown.
Set aside to cool for 10 minutes before turning out, then grind with a little pepper and serve with ketchup, if desired.
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