So after years of trying to find meals that all the kid's will eat, I accidentally thought of having making these little tarts for dinner. I'd purchased a kilogram of bacon for $5.00 and I was looking to use it in something other than my ever popular Zucchini Slice. My mother use to make a Bacon and Egg Pie on a larger scale when I was younger and we'd take it for picnic's. I loved how her pastry was flaky, she'd cut it into strips and it still tasted good when served cold. This was a last minute meal so I wanted something small, that the kid's could eat without making a huge mess and that they might all enjoy.
Success they loved them so much that everyone wanted seconds and any leftovers for school the following day. Only problem I had was I'd made 16 tarts and this wasn't enough for leftovers let alone seconds. So next time I'll have to make more. I also came to the realisation that this recipe would work wonderfully for any get together requiring finger food especially as they are compact and easy to put together.
Mini Bacon and Egg Tarts
4 sheets frozen ready-rolled puff pastry, thawed
500 grams bacon, finely sliced
1 1/2 cups light sour cream
1/2 cup skim milk
small bunch parsley, finely chopped (optional)
1. Preheat oven to 200°C. Lightly grease a muffin tin with cooking spray or a little butter rubbed into each muffin house.
2. Cut your pastry sheets into quarters and then gently ease it into the muffin tin. Fold the points into the muffin tin, this will stop them from burning during cooking and will make the tart look nicer.
3. Cook bacon on a medium heat for 3 minutes in a small frying pan. Once it's browned, drain it on paper towels for 5 minutes and allow it to cool.
4. In a separate bowl mix the eggs, sour cream and milk together until its well combined. Mix the parsley in well (only if it's been added). Set aside.
5. Place enough bacon to fill three-quarters three-quarters of each muffin tin. Gently pour egg mixture on top of the bacon, filling it up to the three-quarter mark.
6. Top with some of the remaining bacon.
7. Bake in the oven for 25-30 minutes or until the filling has set and the pastry has turned golden. Remove from the oven, set aside for 5 minutes before serving.
8. Season and serve hot with a garden salad. Alternatively, have them cool on the bench for an hour and then place in an air-tight container.