Aged Cheddar and Bacon Tartlets

By The Canadian Living Test Kitchen

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Aged Cheddar and Bacon Tartlets

This recipe makes 24 pieces servings

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Nutritional Info
Per piece: about -
cal 136136 cal
pro 4 g4g pro
total fat 10 g10g total fat
sat. fat 6 g6g sat. fat
carb 7 g7g carb
fibre 00 fibre
chol 51 mg51mg chol
sodium 128 mg128mg sodium
potassium 54 mg54mg potassium
% RDI: -
calcium 66 calcium
iron 44 iron
vit A 88 vit A
folate 1010 folate

More great recipes from this menu:

  • Preparation time: 30 minutes Chill 1-1/2 hours
  • Total time : 20 minutes
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 2 eggs 2 eggs
  • 1-1/3 cups 18% cream , or 2/3 cup (150 mL) each whipping cream and milk1-1/3 cups 18% cream, or 2/3 cup (150 mL) each whipping cream and milk
  • 1/4 tsp salt 1/4 tsp salt
  • 1 pinch pepper 1 pinch pepper
  • 1 pinch nutmeg 1 pinch nutmeg
  • 8 slices bacon , cooked until crisp and diced8 slices bacon, cooked until crisp and diced
  • 1/3 cup thinly sliced green onions 1/3 cup thinly sliced green onions
  • 1-1/2 cups shredded 3 to 5 year old Canadian cheddar cheese , (6 oz/175 g)1-1/2 cups shredded 3 to 5 year old Canadian cheddar cheese, (6 oz/175 g)
  • Tartlet Shells:
  • 1/2 cup cold unsalted butter , cubed1/2 cup cold unsalted butter, cubed
  • 1 tbsp cold lard , cubed1 tbsp cold lard or shortening or butter, cubed
  • 1-2/3 cups all-purpose flour 1-2/3 cups all-purpose flour
  • 1 egg yolk 1 egg yolk
  • 1/4 cup Ice water 1/4 cup Ice water

Preparation

Tartlet Shells: In food processor (or in bowl using 2 knives or pastry blender), pulse butter and lard into flour until in coarse crumbs. Pulse in egg yolk and water just until pastry holds together. Divide in half; form into balls. Press into discs; wrap and refrigerate for 1 hour.

On lightly floured surface, roll out each disc to 1/8-inch (3 mm) thickness; cut out twelve 3-1/2-inch (9 cm) rounds from each. Fit into twenty-four 2-1/4-inch (5.5 cm) greased muffin cups; refrigerate for 30 minutes.

Beat together eggs, cream, salt, pepper and nutmeg until combined but not frothy. Divide bacon and onions among tartlet shells; fill loosely with cheese, mounding in centre. Pour in egg mixture to rim of pastry.

Bake in bottom third of 400°F (200°C) oven until lightly browned, about 20 minutes. Serve warm. (Or let cool in pan on rack for 10 minutes; transfer to rack and let cool completely. Refrigerate for up to 3 days; reheat on baking sheet in 400°F/200°C oven until hot, about 4 minutes.)

Source : Canadian Living Magazine: December 2010

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