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Bacon & Egg Tart

Serves 6 people

15-20mins Prep

25-30mins Cook

Breakfast just got better with this savory tart, loaded with crispy bacon and fluffy eggs, all encased in a buttery crust. It’s brunch bliss!

By Barker's Professional

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Ingredients

  • 2
  • 100 g
  • 11
  • 4 or 5 cm cut into strips
  • 1/2 cups Coconut Cream
  • 1/2 cup
  • to taste
  • 3

Method

  1. Spray tartlet tins with spray oil and dust with flour. Measure out 6 circles larger than 6 tartlet tins. Line tin with pastry, and trim edges. Refrigerate for 20 mins.
  2. Preheat oven to 180°C (160°C fan forced). Line pastry with paper, and fill with dried rice or pastry weights. Bake for 15 mins, then remove paper and beans and cook a further 15 mins, until dry and lightly golden. Cool completely
  3. Sprinkle over the ricotta cheese on the base of the tart.
  4. Crack an egg into each tartlet tin. Scatter pieces of bacon around each tart.
  5. Bake for 1 hour and 15 minutes, then turn oven off and leave meringues to cool to room temperature in the oven - three to four hours. They should have a crisp shell on the outside.
  6. Stand on a tray and bake for 30-35 minutes, until set and golden. Serve warm, or at room temperature.
  7. Sprinkle parsley leaves on top of each tart and serve with a side salad.

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