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Egg, bacon & cheese souffle tarts


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a non-stick pan and sauté the bacon until lightly crisped, stirring now and again.
  • Whisk together the cream, grated cheese and eggs until well combined.
  • Then add the bacon and mix well.
  • Cut small rounds in the pastry sheets on a lightly floured workbench. Then put each round into the cavities of a 9-hole tart tray.
  • Transfer the mixture into a jug and carefully fill each pastry case, almost to the top. Then cook in the oven for 12-14 mins until golden brown and well risen.


  • olive oil
  • 2 large rindless bacon rashers, diced
  • 1 cup cream
  • ¼ cup grated tasty cheese
  • 2 large eggs
  • plain flour
  • 2 puff pastry sheets


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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