My eldest daughter is a master of hyperbole. She freely peppers her speech with “never” and “always” in an effort to evoke some sort of response in her parents. “You NEVER let me have my way”. “You ALWAYS make me do all the clean-up”. You may have let her have her way only moments ago, or made her brother do all the clean up the day before, but she conveniently forgets these things in the heat of the moment, in the height of her passion. I find myself shaking my head and wondering where it comes from. And then I remember. Oh wait…she’s her mother’s daughter through and through. While I’ve learned not to be quite so dramatic, I know I am guilty of this sort of intentional exaggeration when I feel strongly about something. And I often feel strongly about something. Particularly when it comes to foods that I love. “I love chocolate more than life itself”. “Smoked salmon is my favourite food EVER!”. How about “I could eat my weight in brie every day!”. Or in this case, I could eat my weight in Brie and Bacon Tartlets every day.
Do I need to tell you what an amazingly delicious combination brie and bacon are together? Do I need to go all hyperbolic on you? It’s, like, the most amazing food combination EVER! Really, I mean that. Forget chocolate and peanut butter, forget buffalo wings and blue cheese, forget whatever flavour combination you love, brie and bacon is the best. I’ve used it in quiche, I’ve used it in sandwiches, and now I’ve made sweet little low carb bacon and brie appetizers. Of course, if I have a plate of chicken wings in front of me, or a low carb peanut butter cup, I suppose I might sing a different tune. I am very in the moment with my food loves.
I made these little tartlets for a New Year’s Eve appetizer party that never happened, when both our hosts’ kids came down with strep throat. I was disappointed with the lack of evening activity, but I can’t say really I minded having all of these goodies for me and my husband. And talk about making a silk purse out of a sow’s ear. The dough for the low carb tart crust is actually the same dough I used to make my not quite successful ham and cheese rolls. Even as I was struggling with those rolls, I knew the basic crust was flavourful and tender, and had uses beyond what I was attempting to make at the time. And it worked wonderfully for these little mini tarts (it would also hold up to larger tarts as well). It was easy to work with and I re-rolled the dough several times without losing any tenderness. I greased the tart pans, but the finished tarts came out of the pan so easily, it may not even be necessary.
And really, what better way to get brie and bacon into my mouth than little bite-sized tartlets?
- Cook chopped bacon in a medium saucepan over medium heat until crisp. Remove and let drain on a paper towel lined plate.
- Preheat oven to 325F and lightly grease two mini tart or muffin pans.
- In a large bowl, whisk together almond flour, whey protein, baking powder, garlic powder, salt and xanthan gum.
- Stir in eggs and butter until dough comes together. It will be quite sticky.
- Turn out dough onto a large piece of parchment, and then pat into a rough rectangle.
- Top with another piece of parchment and roll out to 1/4 inch thickness. Peel off top piece of parchment paper.
- Using a 2 inch round cookie cutter, cut circles out of dough and press into cavities of prepared tart pans. Re-roll dough scraps as necessary.
- Divide crumbled bacon and chopped brie between tart shells.
- Bake 15 minutes, or until brie is bubbly and melted.
- Remove and let cool 10 minutes in pan, then gently lift out with a sharp knife. Serve immediately.
- Can be made one or two days in advance and rewarmed.
Serves 9 (4 tartlets per serving). Each serving has 5.7 g of carbs and 2.6 g of fiber. Total NET CARBS = 3.1 g.