Breakfast tarts
Watch the video
Method
(This recipe was kindly provided by Empire Pastry.)
Preheat oven to 180C. Grease four individual serve tart tins.
Cut rounds from the defrosted pastry, ensuring they are slightly larger than the tins, and place into each tin.
Blind bake the pastry with baking beads for 12 minutes until the base is golden.
Add a rasher of bacon to each tart, crack in a egg, and season with salt and pepper.
Add a few slices of chilli and one tablespoon of the stracciatella to each tart.
Bake for 10-12 minutes until the egg is just set to your liking.
