Preparation Steps

• Brush one puff pastry sheet end with water, overlap a second sheet, press down to seal, and roll to about 12 inches wide.
• Spread a thin layer of softened butter over the pastry, leaving a strip without butter.
• Roll the pastry tightly into a log, seal with water, wrap in plastic wrap, and chill for about 15 minutes.
• Slice the chilled pastry log into 1 cm thick portions to create bases for the tarts.
• Press each pastry disc into cavity of a mini muffin pan, shaping them into tart shells.
• Finely chop the pickled jalapeño, chives, and bacon (if using), and mix well in a bowl.
• In a bowl, combine softened cream cheese, grated cheddar, chopped jalapeño, bacon, and chives; mix until creamy.
• Preheat oven to 425°F (218°C).
• Fill each tart shell with cheese filling to about ⅔ – ¾ full; avoid overfilling.
• Bake for 15 - 20 minutes until golden brown and puffed.
• In the last 5 minutes of baking, add a jalapeño slice on each tart.
• Cool slightly, fill jalapeño slices with sweet chili sauce, and serve warm.