For the Egg & Bacon Pastries
- 2 Sheets Puff Pastry
- 4-6 Eggs
- ¼ Cup Grated Parmesan
- 4-5 Bacon Strips, Cooked & Crumbled
- 2 Tablespoons Parsley, Chopped
For the Fruit Pastries
- 4-5 Strawberries, Sliced
- ¼ Cup Blueberries
- ¼ Cup Raspberries
- 2 Large Egg Yolks (No Whites)
- Lemon Juice
- ¾ Cup Granulated Sugar
- ½ Cup All Purpose Flour
- 1/8 Teaspoon Salt
- 2 Cups Whole Milk
- 2 Tablespoons Butter, Chopped and Cubed
- Heat the oven to 400 degrees and cut the puff pastry into squares (large enough to fit a small baking ramekin on top).
- Line a baking sheet with parchment paper and evenly space the puff pastry squares on the sheet. Put a baking ramekin in the center of each puff pastry square (if you don’t have enough ramekins for each puff pastry square you will have to bake in batches).
- Allow half the puff pastry to bake for 5-6 minutes and half to cook for 10-12 minutes. The half that cooks for the lesser baking time should not brown at all. The fully cooked puff pastry will be used for the fruit tarts, set this batch aside once golden brown.
- Once the half-cooked puff pastry is done, crack an egg into each indent and top with cooked bacon and Parmesan cheese.
- Place back in the oven for another 7-8 minutes or until the eggs have set. CAUTION: Do not over-bake the eggs or they will harden and become inedible.
- Top the egg and bacon pasty with parsley and salt and pepper.
- For the fruit tarts, make the custard. In a medium saucepan, combine sugar, flour and salt. Slowly whisk the milk in until smooth.
- Bring the mix to a light bowl over medium heat; whisk constantly. Boil until the mixture thickens and remove the pan from the heat.
- Whisk the egg yolks in a separate bowl and slowly whisk in the hot mixture. Place the eggs and hot mixture back into the saucepan and whisk constantly until the mixture thickens; remove from heat.
- Add the butter and vanilla and strain the custard through a sieve over a bowl. Place plastic wrap directly on the surface of the custard (this will keep skin from forming) and refrigerate for one hour.
- Place the custard into the cooked puff pastry and top with fruit.
- Serve and eat!
Author: Glitter and Bubbles
Adapted: Life as a Strawberry & The Spruce
Glitter&Bubbles | www.glitterandbubbles.com