Individual Bacon and Shallot Custard Tarts
These elegant individual tarts deliver a sophisticated balance of sweet caramelised shallots, crispy bacon, and creamy custard nestled in buttery shortcrust pastry. The magic lies in roasting the shallots until deeply golden, which concentrates their natural sugars and transforms them into silky, mellow layers. The egg and cream filling sets to a delicate, spoonable texture, while mature Cheddar adds subtle sharpness that cuts through the richness. Perfect for entertaining, picnics, or casual suppers, these tarts showcase how simple ingredients—when properly prepared—create impressive results. Unlike heavy quiches, the custard here is lighter and more refined, and the smaller format means each bite includes properly proportioned fillings. Serve warm from the oven or chilled the next day; they're equally delicious either way.
Ingredients
- 1 lb shortcrust pastrypuff pastry1:1
lighter, flakier case but less structure
- 1 lb shallots or pickling or borettane onions, halved or quartered if large
- 8 dry-cured streaky bacon rasherspancetta or smoked bacon1:1meat
different smoke profile or texture
- 9 ½ tbsp heavy cream
- 10 tbsp milk
- 1 large free-range egg
- 2 large free-range egg yolks
- 4 ½ oz mature Cheddar, cut into small diceGruyere or Swiss cheese1:1dairy
earthier, more pronounced flavour
Instructions
- 1
Preheat the oven to 400°F/fan 350°F/gas 6.
- 2
On a floured surface, roll out the pastry and line eight 4" round loose-bottomed tart tins, re-rolling trimmings as needed.
- 3
Chill the lined tins for 30 minutes.
- 4
Place the shallots in a roasting tin and lay the bacon on top.
- 5
Roast for 10 minutes, then remove the bacon and continue roasting the shallots for a further 25 minutes until caramelised.
- 6
Cut the bacon into strips.
- 7
Prick the pastry bases with a fork, fill with crumpled foil, and bake for 8 minutes.
- 8
Remove the foil and bake for 5 minutes more, then set aside.
- 9
Lower the oven temperature to 350°F/fan 325°F/gas 4.
- 10
Whisk together the cream, milk, egg, egg yolks, and seasoning until well combined.
- 11
Distribute the shallots, bacon, and cheese among the pastry cases and pour the cream mixture over.
- 12
Place the tarts on a baking tray and bake for 15 minutes until golden and just set.
- 13
Cool before transporting or serving warm or cold.
Tips
Chill the pastry-lined tins for the full 30 minutes before blind-baking; this prevents shrinkage and ensures crisp, well-defined cases that hold their shape during filling.
Roast the shallots long enough to achieve deep caramelisation; the extended 25-minute cook transforms their flavour from harsh to honeyed and sweet, balancing the savoury custard.
Whisk the custard mixture thoroughly to avoid streaks of yolk; a smooth, homogeneous filling bakes evenly and sets to the ideal barely-firm texture.
Good to Know
Cover and refrigerate in a plastic container for up to 3 days. Reheat gently at 160C for 8-10 minutes until warmed through.
Blind-bake the pastry cases up to 1 day ahead; store covered at room temperature. Assemble and bake the filled tarts up to 4 hours ahead and serve at room temperature.
Serve warm from the oven or chilled, as a main course lunch with a green salad, or cut into halves as a starter or picnic item.
Common Mistakes
Skip the chilling step to avoid pastry shrinkage and distorted case shape during baking.
Undercook the shallots to ensure they caramelise fully; pale shallots taste raw and harsh rather than sweet.
Overbake the custard to prevent a rubbery, overcooked filling; aim for just-set centres that still have slight give.
Substitutions
Dairy-Free Swaps
earthier, more pronounced flavour
General Alternatives
different smoke profile or texture
FAQ
Can I make these tarts a day ahead?
Yes. Blind-bake the cases 1 day in advance and store covered. Assemble and bake the filled tarts up to 4 hours before serving; they taste equally good warm or chilled. For longer storage, freeze baked tarts up to 1 month and reheat gently.
What if I don't have individual tart tins?
Use one 23cm round loose-bottomed tart tin instead. Extend blind-baking time to 12-15 minutes and custard-baking to 20-25 minutes; the filling will be deeper, so it needs extra time to set. Cool for 10 minutes before slicing.
Can I freeze these tarts?
Yes. Cool completely, wrap individually in cling film, and freeze for up to 1 month. Thaw overnight in the fridge or reheat from frozen at 160C for 15-20 minutes until warmed through. Texture remains tender; flavour stays bright.