20 mins Prep
18 mins Cook
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Sheets Short Crust Pastry, Thawed And Cut As Per Instructions Above
Small Handful Chives, Sliced Into 1 Cm Pieces
Pinch Of Salt And Pepper
Please Note – Nutritional information is provided as a guide only and may not be accurate.
I cooked these silky little Bacon and Egg Tarts in foil tins because I’m so sick of washing dishes.
You can pick up the foil tins about 50 of them for $2 at most two-dollar shops. That’s a tip for all of you who are tired of all the washing. Lol! Cheat where you can!
Use the tin as your guide when you cut the pastry, place it on the sheet of pastry, and with a small sharp knife cut a circle that is about 2 cm bigger than the tin.
Make these babies on Boxing Day or when you’re cooking a huge ham recipe. Perfect with leftover ham! They’re divine!
Preheat oven to 180°C
Slice the bacon into thin slices and fry off over medium heat. Remove from pan when crispy and drain on paper towel.
Push the pastry circles into the tins and gently mould the pastry into the shape of the tin with your fingers. Place a small piece of baking paper in each tin and add a few baking weights or rice to weight the pasty down.
Bake for 6 to 8 mins then remove from the oven and remove weights and baking paper.
Meanwhile, crack the eggs into a medium-sized bowl and beat well with a fork or whisk using a circular motion and lifting the eggs upwards as you beat to incorporate air into them.
Add chives, salt, pepper and bacon and gently stir to combine.
Fill each tart with egg mixture and place a piece of bocconcini in each one.
Return to the oven and bake for 10 to mins.
Keep an eye on them though; you don’t want to overcook them. Jiggle one from side to side and if the egg mix still has a little bit of wobble they’re ready!