French tartlet shells filled with Mexican-spiced chicken creates the accidental fusion that launched California's food truck revolution in 2008.
Chicken and Bacon Tartlet
Elevate your dining experience with these irresistible Chicken and Bacon Tartlets! Bursting with savory, tender chicken and crispy bacon, these delightful bites are perfect for impressing guests at your next gathering or adding a gourmet touch to lunchboxes. With a flaky pastry crust and a hint of fresh herbs, they’re simply unforgettable!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Pepper and nutmeg to taste
🥩Meat & Seafood(2)
- 150g of previously cooked bacon (5.29 oz)
- 300g of chicken breast (0.66 lbs)
🥛Dairy & Eggs(3)
- 3/4 cup of cream (180 ml)
- 2 eggs
- Parmesan for gratinoptional
🫙Pantry Staples(1)
- 4 small flour tortillas
🧂Spices & Seasonings(1)
- 1/2 teaspoon of salt (2.5 ml)
👨🍳 Instructions
- 1
Build the base using a flour tortilla, forming a container and place it in the air fryer at 180 degrees Celsius until it is crispy.
- 2
Cook the chicken breast fillets, shred them, and mix with the cooked bacon.
- 3
Add eggs, cream, salt, pepper, and nutmeg to the chicken mixture and incorporate well.
- 4
Fill the center of the tortilla with the mixture, top with Parmesan cheese, and place in the preheated air fryer at 180 degrees Celsius until golden brown.
- 5
Serve with a fresh salad and enjoy.
💡 Pro Tips
- ✓Pre-bake your tortilla base at 180°C for 3-4 minutes before adding filling to prevent soggy bottoms, as the custard mixture contains high moisture content that will steam the base.technique3-4 minutes pre-bake
- ✓Use a 3:1 ratio of cream to eggs for the custard base to achieve proper setting without curdling, as this ratio provides enough fat to stabilize the proteins during cooking.ingredient3:1 cream to egg ratio
- ✓Cook chicken to exactly 165°F internal temperature, then let it cool to below 140°F before shredding to prevent the hot proteins from cooking the raw eggs when mixed.timing165°F cook temp, cool to 140°F
- ✓Shape tortilla containers using an inverted muffin tin or ramekin to create uniform walls that are 1-2 inches high, ensuring even heat circulation in the air fryer.equipment1-2 inch wall height
- ✓Add only a pinch of nutmeg (1/8 teaspoon per 4 servings) as it contains myristicin which becomes bitter and overpowering when heated above 180°C in enclosed spaces.ingredient1/8 teaspoon per 4 servings
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
French tartlet shells filled with Mexican-spiced chicken creates the accidental fusion that launched California's food truck revolution in 2008.
Chicken and Bacon Tartlet
Elevate your dining experience with these irresistible Chicken and Bacon Tartlets! Bursting with savory, tender chicken and crispy bacon, these delightful bites are perfect for impressing guests at your next gathering or adding a gourmet touch to lunchboxes. With a flaky pastry crust and a hint of fresh herbs, they’re simply unforgettable!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Pepper and nutmeg to taste
🥩Meat & Seafood(2)
- 150g of previously cooked bacon (5.29 oz)
- 300g of chicken breast (0.66 lbs)
🥛Dairy & Eggs(3)
- 3/4 cup of cream (180 ml)
- 2 eggs
- Parmesan for gratinoptional
🫙Pantry Staples(1)
- 4 small flour tortillas
🧂Spices & Seasonings(1)
- 1/2 teaspoon of salt (2.5 ml)
👨🍳 Instructions
- 1
Build the base using a flour tortilla, forming a container and place it in the air fryer at 180 degrees Celsius until it is crispy.
- 2
Cook the chicken breast fillets, shred them, and mix with the cooked bacon.
- 3
Add eggs, cream, salt, pepper, and nutmeg to the chicken mixture and incorporate well.
- 4
Fill the center of the tortilla with the mixture, top with Parmesan cheese, and place in the preheated air fryer at 180 degrees Celsius until golden brown.
- 5
Serve with a fresh salad and enjoy.
💡 Pro Tips
- ✓Pre-bake your tortilla base at 180°C for 3-4 minutes before adding filling to prevent soggy bottoms, as the custard mixture contains high moisture content that will steam the base.technique3-4 minutes pre-bake
- ✓Use a 3:1 ratio of cream to eggs for the custard base to achieve proper setting without curdling, as this ratio provides enough fat to stabilize the proteins during cooking.ingredient3:1 cream to egg ratio
- ✓Cook chicken to exactly 165°F internal temperature, then let it cool to below 140°F before shredding to prevent the hot proteins from cooking the raw eggs when mixed.timing165°F cook temp, cool to 140°F
- ✓Shape tortilla containers using an inverted muffin tin or ramekin to create uniform walls that are 1-2 inches high, ensuring even heat circulation in the air fryer.equipment1-2 inch wall height
- ✓Add only a pinch of nutmeg (1/8 teaspoon per 4 servings) as it contains myristicin which becomes bitter and overpowering when heated above 180°C in enclosed spaces.ingredient1/8 teaspoon per 4 servings