- 24
Ingredients
- Tartlet Shells:
- 2 eggs
- 1 1/3 cups cream
- 1/4 tsp salt
- pinch each pepper and nutmeg
- 8 slices bacon, cooked until crisp and diced
- 1/3 cup thinly sliced green onions
- 1 1/2 cups shredded Cheddar cheese (3 to 5 year)
- 1/2 cup cold unsalted butter
- 1 Tbsp cold lard, shortening or butter, cubed
- 1 2/3 cups flour
- 1 egg yolk
- 1/4 cup ice water
Preparation
Step 1
In food processor, pulse butter and lard into flour until it makes coarse crumbs. Pulse in egg yolk and water just until pastry holds together. Divide in half; form into balls. Press into discs; wrap and refridgerate for 1 hour.
On lightly floured surface, roll out each disc to 1/8 inch thickness; cut out twelve 3 1/2 inch rounds from each. Fit into 24 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 400F oven until lightly browned, about 20 minutes. Serve warm.
Make ahead: Let cool in pan on rack for 10 minutes; transfer to rack and cool completely. Refrigerate for up to 3 days; reheat on baking sheet in 400F oven until hot; about 4 minutes.
Makes 24 tarts.