Mini Bacon and Egg Tarts – serves 6, 10 mins to prepare plus chilling, 30 mins to cook.
375g packet ready-rolled shortcrust pastry
8 rashers smoked dry cure back bacon
1 small red onion, finely diced
1 tbsp olive oil
2 tsp sage, chopped
75ml single cream
1 egg, beaten
6 egg yolks, separated (the whites can be frozen for next time you make meringues)
Ketchup, to serve (optional)
1. Preheat the oven to Gas 4, 180C fan, 160C. On a lightly floured surface, roll the pastry sheet until it’s a few centimetres larger all round. 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 mins.
2. Line each pastry cup with a square of non-stick baking paper and fill with baking beans or dried pulses. Bake for 10 mins then carefully remove the paper and beans and return to the oven for a further 5 mins, until the pastry is just golden.
3. Meanwhile, lay 6 of the bacon rashers on a baking tray and bake for 10 mins. Set aside.
4. Chop the remaining 2 rashers of bacon and gently fry with the onion in the olive oil for 10 mins, until the onion has softened but not coloured. Transfer to a bowl and stir in the sage, cream and beaten egg. 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 mins, until the pastry is golden and the bacon rashers are just brown. Set aside to cool for 10 mins before turning out, then grind with a little pepper and serve with ketchup, if desired.
Each serving provides: 490 kcal, 2g sugar, 35g fat, 11.5g saturated fat, 2.3g salt.
Source: Tesco instore recipe card.