- Portion size 24 servings
- Credits : Canadian Living Magazine: December 2010
Ingredients
Tartlet Shells:
Method
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.)
Nutritional facts Per piece: about
- Sodium 128 mg
- Protein 4 g
- Calories 136.0
- Total fat 10 g
- Potassium 54 mg
- Cholesterol 51 mg
- Saturated fat 6 g
- Total carbohydrate 7 g
%RDI
- Iron 4.0
- Folate 10.0
- Calcium 6.0
- Vitamin A 8.0
