the name say's it all. Don't be frightened by the Sambucca, it's slightly sweet and ohh so tasty!
Heat oil in fry pan, fry onion until translucent add bacon and garlic and fry until bacon is cooked.
Add corn and Sambucca fry for one minute more or until Sambucca has evaporated.
While mixture is cooling, prepare your pastry.
Make 12 rounds to fit a 12 capacity muffin tin.
Bake pastry blind for 10mins.
In a seperate bowl, whisk eggs, cream, curry powder, salt and pepper.
Divide bacon mixture between the pastry shells.
Pour over egg mixture and banke in a moderate oven (150c) for apx 20 mins or until egg mixture is set and slightly golden.
I freeze these sometimes - reaheat in oven for 10 -15 mins until warmed on a low heat.
I have made these with leek instead of corn, very yummy too.