These cute tartlets are delightful for breakfast, brunch, or even when entertaining. Here we include a recipe for homemade shortcrust pastry but if you prefer you can use a store-bought pastry.
How long will it take?
2 hours including chilling time
What’s the serving size?
What do I need?
For the Pastry
250 g plain flour, plus extra for dusting
Pinch of salt
125 g unsalted butter, chilled and diced
1-3 tbsp milk
For the filling
200 g shortcut bacon, diced
2 spring onions, green part only, chopped
2 tbsp chutney
100 g aged cheddar
300 mL crème fraiche
6 free range eggs
How do I make it?
Make the pastry by sifting flour and salt into a large bowl or the bowl of a food processor. Add diced butter and rub it into flour with your fingers, or, if using a food processor, pulse until the mixture resembles fine breadcrumbs. Gradually add milk, until the mixture comes together to form a dough.
Turn dough out onto a lightly floured surface and work it into a disc shape. Wrap in clingfilm and refrigerate for 20 minutes before using.
Preheat oven to 200C.
Grease 6 x 12-centimetre loose bottomed fluted tart tins.
Divide the chilled pastry into 6 equal pieces and roll each out on a lightly floured surface to 3-millimetre thickness. Line base and sides of tart tins with pastry, pressing it into the edges. Prick pastry all over with a fork and refrigerate for 20 minutes. If using store-bought pastry, line base and sides of tart tins with pastry.
Place a piece of baking paper in each tin and fill with baking weights or uncooked rice. Bake for 15 minutes, then remove baking paper and weights and cook for a further 5 minutes until golden.
Reduce oven temperature to 170C.
Cook bacon in a non-stick frying pan over high heat until it is crisp. Drain on paper towel and set aside.
Spread a little chutney into the base of each tart.
Combine cheddar and crème fraiche in a bowl and mix to combine. Divide between the tart shells and bake for 15 minutes, then remove from oven and crack an egg onto the top of each tart. Return to the oven and cook for a further 10 – 15 minutes or until the egg is cooked through.