Ingredients
- Tartlet Shells:
- 2 eggs
- 1-1/3 cups (325 mL) 18% cream, or 2/3 cup (150 mL) each whipping cream and milk
- 1/4 tsp (1 mL) salt
- 1 pinch pepper
- 1 pinch nutmeg
- 8 slices bacon, cooked until crisp and diced
- 1/3 cup (75 mL) thinly sliced green onions
- 1-1/2 cups (375 mL) shredded 3 to 5 year old Canadian cheddar cheese, (6 oz/175 g)
- 1/2 cup (125 mL) cold unsalted butter, cubed
- 1 tbsp (15 mL) cold lard or shortening or butter, cubed
- 1-2/3 cups (400 mL) all-purpose flour
- 1 egg yolk
- 1/4 cup (60 mL) Ice water
Preparation
Step 1
Tartlet Shells: In food processor (or in bowl using 2 knives or pastry blender), pulse butter and lard into flour until in coarse crumbs. Pulse in egg yolk and water just until pastry holds together. Divide in half; form into balls. Press into discs; wrap and refrigerate for 1 hour.
On lightly floured surface, roll out each disc to 1/8-inch (3 mm) thickness; cut out twelve 3-1/2-inch (9 cm) rounds from each. Fit into twenty-four 2-1/4-inch (5.5 cm) greased muffin cups; refrigerate for 30 minutes.
Beat together eggs, cream, salt, pepper and nutmeg until combined but not frothy. Divide bacon and onions among tartlet shells; fill loosely with cheese, mounding in centre. Pour in egg mixture to rim of pastry.
Bake in bottom third of 400°F (200°C) oven until lightly browned, about 20 minutes. Serve warm. (Or let cool in pan on rack for 10 minutes; transfer to rack and let cool completely. Refrigerate for up to 3 days; reheat on baking sheet in 400°F/200°C oven until hot, about 4 minutes.)