Unbaked Small Pastry Tart Shells

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Unbaked Small Pastry Tart Shells to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Unbaked Small Pastry Tart Shells, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 use cheese pastry or regular pie pastry
• FILLING
• 8 sl bacon cooked and crumbled
• 1 c shredded swiss cheese (or half swiss & half cheddar)
• 3 eggs
• 1 1/2 c cream or rich milk
• 2 ts dry onion flakes
• 1/2 ts salt
• 1/4 ts pepper
• 1/8 ts nutmeg

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions Prepare tart shells

Step 2: Technique & Execution

Divide bacon and cheese among tart shells

Step 3: Technique & Execution

Beat eggs until frothy

Step 4: Technique & Execution

Stir in cream, onion flakes, salt, pepper and nutmeg

Step 5: Technique & Execution

Pour over bacon cheese mixture

Step 6: Technique & Execution

Bake in 350oF oven for about 30 minutes or until set