Bacon, Corn & Egg Tarts

Similar to the previous tart, this is easy to make and serves well as a party platter. (P.S. Didn't take a clear picture of it...)

Source
Recipes+ issue 40 November 2009

Serves
6

Preparation: 20 minutes
Cooking: 20 minutes

Ingredients

1 tbsp vegetable or olive oil
1 medium red onion, finely chopped
1 clove garlic, crushed
250g middle bacon rashers, rind removed, chopped
3 sheets frozen shortcrust pastry, thawed
1/2 cup corn kennels
2 eggs, at room temeprature
1/2 cup cream

Method
1. Preheat oven to 200°C/180°C fan forced. Grease a 12-hole (1/3-cup) muffin tray. Heat oil in a large frying pan over moderate heat. Add onion and garlic; cook and stir for 2 minutes. Add bacon; cook and stir for 3 minutes. Set aside to cool.
2. Using a 10 cm round pastry cutter, cut 12 rounds from pastry. Line prepared holes with pastry. Spoon bacon mixture and corn into pastry cases. Whisk eggs and cream in a medium jug. Pour egg mixture over bacon mixture. Bake for 12-15 minutes or until set and pastry is golden. Stand in tray for 2 minutes; lift to a wire rack to cool slightly.

Notes
I've used fresh shortcrust pastry and tart moulds instead for this.