Step 1

Preheat oven to 200 degrees Celsius.

Step 2

Lay out pastry slices to defrost.

Step 3

Finely chop onions.

Step 4

Roughly chop bacon into pieces about 2cm x 2cm.

Step 5

Fry bacon for a couple of minutes in olive oil and then add onion and cook until soft.

Step 6

Set aside until ready for use.

Step 7

Gently beat eggs, then add milk and beat further until well combined. Set aside.

Step 8

Cut each sheet of pastry into quarters. The size of the pastry square needed will depend on the size of muffin trays you use. I used a combination of the extra large tins, which meant I used the entire sheet of pastry and cut it into quarters. For the standard muffin tins, I first cut about 2.5cm off the length and width of the sheet of pastry and then cut it into quarters

Step 9

Spray the trays with a cooking spray, to make sure the tarts don’t stick.

Step 10

Line all muffins tins with the pastry. Keep all edges pointing in an upward direction.

Step 11

Spoon some of the bacon and onion mixture into each pastry case.

Step 12

Sprinkle a small amount of cheese into each case.

Step 13

Pour egg mixture into each case slowly until the contents are well covered.

Step 14

Bake for approx 10 minutes at 200 then reduce heat to about 175 degrees Celcius and cook for another 10 minutes or until golden brown. Tip – if the tarts are under cooked they will be difficult to remove from tin.

Step 15

Remove immediately to cool on a wire rack.

Step 16

This will make 20 tarts.