MINI BACON & EGG TARTS

375g (12oz) ready rolled shortcrust pastry
8 rashers smoked dry cured back bacon
1 small red onion, finely diced
1tbsp olive oil
2tsp sage, finely chopped
75ml (3fl oz) single cream
1 egg, beaten
6 egg yolks, separated from whites

Preheat oven to 160°C (Gas mark 4). On a lightly floured surface roll out the pastry sheet until it is a few centimetres larger all round. Trim the edges, cut into six even squares, then use each square to line each hollow in a large, 6 hole muffin tin, or 6 individual ramekins. Don’t worry if the corners stick up or look untidy. Chill for 20 minutes.

Line each pastry cup with baking paper and fill with baking beans. Bake for 10 minutes then carefully remove the paper and beans and return to the oven for a further 5 minutes, until the pastry is just golden.

Meanwhile, lay 6 of the bacon rashers on a baking tray and bake for 10 minutes. Set aside.

Chop the remaining 2 rashers of bacon and gently fry with the onion in the olive oil for 10 minutes, until the onion is soft but not coloured. Transfer to a bowl and stir in the sage, cream and beaten egg. Season.

Tuck a bacon rasher into each pastry cup, curling it around to fit. Divide the onion and cream mixture between the tarts and place one whole egg yolk in each. Bake in the oven for 10-15 minutes, until the pastry is golden and the bacon rashers are just brown. Set aside to cool for 10 minutes before turning out, then grind with a little pepper and serve with ketchup.