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1
Blend flour, sugar, and salt in processor.
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2
Add butter and cut in using on/off turns until mixture resembles coarse meal.
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3
Add 6 tablespoons water and process using on/off turns until mixture forms moist clumps, adding more water by teaspoonfuls if dry.
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4
Gather dough into ball.
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5
Shape into log.
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6
Wrap in plastic and chill 1 hour.
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7
Preheat oven to 400F.
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8
Cut dough crosswise into 12 equal slices.
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9
Roll out each slice on lightly floured surface to 6-inch round.
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10
Transfer each round to 4-inch-diameter tartlet pan with removable bottom.
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11
Press dough onto bottom and up sides of pan.
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12
Trim off excess dough.
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13
Pierce bottom with fork.
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14
Refrigerate 10 minutes.
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15
(Can be made 1 day ahead.
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16
Cover and chill.)
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17
Saute bacon in large pot over medium heat until brown, about 9 minutes.
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18
Discard all but 3 tablespoons drippings from bacon.
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19
Add onions to bacon and saute until tender, about 8 minutes.
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20
Cool.
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21
Melt butter in heavy medium saucepan over medium heat.
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22
Add flour and stir 2 minutes (do not brown).
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23
Gradually whisk in milk.
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24
Increase heat to medium-high and boil 1 minute, whisking constantly.
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25
Remove from heat.
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26
Whisk yolks in medium bowl to blend.
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27
Gradually whisk in hot sauce.
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28
Mix in onion mixture, salt, pepper and nutmeg.
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29
(Filling can be made 1 day ahead.
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30
Cool slightly, then cover and chill.)
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31
Preheat oven to 400F.
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32
Place tartlets on baking sheet and bake until golden brown, pressing bottom and sides with back of fork if crust bubbles, about 18 minutes.
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33
Cool slightly.
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34
Reduce oven temperature to 350F.
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35
Spoon filling (about 1/4 cup) into each tartlet.
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36
Bake until tops begin to brown, about 20 minutes.
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37
Transfer tartlets to racks and cool slightly.
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38
Remove from pans.
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39
Sprinkle with parsley and serve.
