Home Recipe ContentCorn and Bacon Tarts

Corn and Bacon Tarts

Published : June 23, 2015

These are perfect for a party snack.

Recipe courtesy of Anchor Foods

Ingredients


Pastry:

250g Lighthouse special purpose cake, biscuit and pastry plain flour
125g butter, cut into cubes
Iced water

Filling:

150g bacon, chopped
1 white onion, chopped
100g corn kernels
2 eggs
200g sour cream
12 cherry tomatoes
2 tbsp parmesan, grated

Method

  • Place flour and butter in a food processor and pulse it until it resembles bread crumbs. Keep the motor running and add enough water for the mixture to come together. Remove and form a ball, pat flat to a disc and chill for an hour.
  • Preheat oven to 220 C.
  • Roll mixture onto a floured surface and cut to fit one large tart tin or six individual tins. Place baking paper over the top of the pastry and fill with weights.
  • Bake for 10 minutes, remove paper and weights, and bake for a further 10 minutes.
  • Fry bacon in a hot pan for 5 minutes, then add onion. When onion is soft, add corn, turning up the heat slightly to brown the mixture a little. Cool slightly.
  • Whisk eggs and cream together, stir in bacon, and then stir in parmesan. Spoon into pastry tins.
  • Cut tomatoes in half and place four halves on each tart.
  • Bake in a 180 C oven for 20-25 minutes. 



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