Equipment
* optional
Ingredients
Shortcrust Pastry
- 150 g all-purpose flour
- 75 g unsalted butter, cold and cubed
- 2 g fine sea salt
- 30 ml ice water
Filling
- 100 g thick-cut bacon, finely diced
- 2 eggs
- 100 ml heavy cream
- 50 ml whole milk
- 1 g kosher salt
- 1 g black pepper, freshly ground
- 5 g fresh chives, finely chopped
Nutrition (per serving)
Method
In a mixing bowl, combine the all-purpose flour and fine sea salt. Rub the cold, cubed butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add the ice water, mixing gently until the dough just comes together. Gently knead once or twice in the bowl to form a smooth disc.
Wrap the dough tightly and place it in the refrigerator to rest and hydrate the flour.
On a lightly floured surface, roll the chilled dough out to a 3mm thickness. Using a round pastry cutter, cut out 24 circles and press them gently into the cups of a mini muffin tin.
Transfer the lined muffin tin to the refrigerator to thoroughly chill the pastry shells, which helps prevent shrinkage during baking.
Preheat oven to 200°C (390°F). Prick the base of each pastry shell gently with a fork. Blind bake the shells for 10 minutes until the edges are light golden. Remove from oven and reduce oven temperature to 180°C (350°F).
While the shells bake, heat a frying pan over medium heat. Fry the finely diced bacon until crispy. Drain on a paper towel to remove excess fat. Always wash hands and surfaces thoroughly after handling raw meat.
In a clean mixing bowl or liquid measuring cup, whisk together the eggs, heavy cream, whole milk, kosher salt, and freshly ground black pepper until fully combined and smooth.
Distribute the crispy bacon pieces evenly among the pre-baked pastry shells. Carefully pour the egg custard mixture over the bacon, filling each shell just below the rim.
Bake the assembled tartlets at 180°C (350°F) for 12 to 15 minutes, or until the filling is puffed, just set in the center, and reaches a safe internal temperature of 74°C (165°F).
Allow the canapés to cool in the tin for 5 minutes before transferring to a serving platter. Garnish each tartlet with a sprinkle of finely chopped fresh chives.
Chef's Notes
- Keeping your pastry ingredients as cold as possible is crucial for a flaky texture. If your kitchen is warm, chill your mixing bowl in the freezer for ten minutes before starting.
- Avoid over-whisking the egg mixture. Incorporating too much air will cause the filling to puff up excessively in the oven and then collapse dramatically upon cooling.
- For an extra layer of savory flavor, brush the inside of the blind-baked tart shells with a microscopically thin layer of smooth Dijon mustard before adding the bacon.
- When pouring the custard into the tiny pastry cases, transfer the liquid to a small jug or a liquid measuring cup with a spout for maximum control and to prevent messy spills.
Storage
Refrigerator: 3 days — Store in an airtight container once completely cooled.
Freezer: 1 month — Freeze baked tartlets in a single layer before transferring to a sealed container. Reheat directly from frozen.
Reheating: Warm in an oven at 150C for 5 to 8 minutes until the pastry is crisp and the center is heated through.
