Bacon and Sweetcorn Tarts

This makes 12 tarts, using moulds measuring 7cm across the base and 9cm on top.

INGREDIENTS:
-Some Butter
-1 loaf wholemeal bread, preferably at least a day old
-200g streaky bacon
-1 to 2 onions
-3/4 can of corn kernels
-6 to 7 eggs, depending on size
-pepper
-1 teaspoon mustard powder (optional)
-parsley for garnishing (optional)

DIRECTIONS:
1) Lightly grease base of tart moulds with butter.
2) Cut bread into round shape using cutter/rice bowl.
3) Press bread firmly into moulds.
4) Slice bacon and dice onions.
5) Fry together until bacon is nearly cooked.
6) Remove from heat and allow to cool.
7) Beat the eggs in a large mixing bowl and add corn, followed by cooled bacon/onion mixture.
8) Add pepper and mustard powder, mix well.
9) Scoop into moulds and bake for 10 min at 160 deg C (preheated oven).
10) Add 2 minutes if you like really brown tarts.
11) Remove tarts from mould and allow to cool on a wire rack.
12) Don't let tarts cool in the mould as the bread crust will turn soggy.

Review:: The tarts taste alright but I am thinking with salt would be better. Cause it tasted a bit bland. And I think my bacon a little bit too chewy... It might be better if it is just corn and tomato I think.