Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Cheese/eggs
Amount Measure Ingredient -- Preparation Method
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Pastry for double-crust pie
2 tb Butter
3/4 c Finely Chopped Sweet Red
Peppers
1/2 lb Brie cheese, cut in small
Cubes
10 sl Bacon, cooked and crumbled
3 Eggs
1 1/3 c Whipping cream
Salt and cayenne pepper
On lightly floured surface, roll out pastry thinly and
line thirty-six 2 1/4-inch (6cm) tartlet tins. Line
with foil and weight down with pie weights or dried
beans. Bake in 375F (190C) oven for 10 minutes. Remove
foil and pie weights; let cool. In skillet, melt
butter; saute red peppers until softened. Spoon into
tart shells; top with cheese, then bacon. In bowl,
beat together eggs and cream; season with salt and
cayenne to taste. Pour over mixture in tart shells;
bake in 350F (180C) oven for 10 to 15 minutes or until
filling is firm. Serve immediately. (Tarts can be
cooled and frozen in airtight containers. To reheat,
bake frozen tartlets in 375F (190C) oven for 10
minutes or until heated through.)
