Preparation: 25 minutes
Cook: 17 minutes
Makes: 12 tarts
Suitable for freezing
You will need:
one 7.5 ounce store-bought refrigerated piecrust
2 ounces thinly sliced bacon (about 2 slices)
1 teaspoon olive oil
5 tablespoons milk
1 tablespoon heavy cream (or use 6 tablespoons milk)
1 egg plus 1 extra yolk
pepper, to season
Roll out the piecrust to a 1/16 inch thick. Cut out circles using a 2 ¼ -inch round cookie cutter. Gather up and reroll the pastry trimmings, if needed, until you have 12 pastry circles. Gently ease the pastry circles into the cups of a mini muffin pan. Chill for 15 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Cut the bacon into small pieces and sauté in the oil for 5 to 6 minutes, until crisp. Drain briefly on paper towels and divide the bacon among the pastry cups. Whisk together the milk, cream or extra milk, egg and egg yolk and season with a little pepper (no salt, as the bacon is salty enough). Pour the egg mixture into the pastry cups, filling almost to the top.
Bake for 15 to 17 minutes, until slightly puffed and golden around the edges. Remove from the oven and let stand for 5 to 10 minutes before removing the tarts from the pan (run a sharp knife around the edge of each tart to help release it). Serve warm or refrigerate in a resealable container as soon as cool. Leftovers can be kept in the fridge for up to 2 days.
From Anabel Karmel's Top 100 Finger Foods