In a stand mixer, with the dough attachment, mix the dry ingredients and butter together until they start to form a coarse texture
Add egg, 1 at a time, until the dough starts to pull away from the sides (dough is very susceptible to the climate. If it is a dry day, as mine was, you may need to add another egg and/or a few tablespoons of water to get the dough to come together enough to pull away from the edges. I ended up adding 2 eggs total and 3 tablespoons of water to mine. It got a little moist so I added a few more tablespoons of flour at the end as well and then kneaded it by hand. I included a picture of the dough above so you can see what it should look like.
Wrap the dough in saran wrap and refrigerate overnight.
When you are ready to use the dough, have two sheets of parchment ready on your work surface, sprinkle flour on the bottom sheet, put the dough on it, sprinkle flour on top and lay the second sheet over it.
Pound the dough a bit with your rolling pin to soften it and roll it out until about ¼ – ½” thick. Lay out on tart pans and press into bottoms and on the sides, filling in any areas that need to be filled with additional dough.
Place tart pans with dough in refrigerator while you preheat the oven
Heat oven to 375
Put tart shells in the oven, on top of a baking pan for about 5 minutes (while you prepare the egg filling) to start to cook
Whisk together the eggs, heavy cream and seasoning
Remove the tart shells from the oven
Put the cooked bacon and swiss cheese into the bottom of each tart pan
Pour the egg mixture in each tart until it comes to the top edge, without going over.
Bake for about 20 minutes or until the filling is puffy and lightly browned
Remove, allow to cool for about 10 minutes and carefully remove each tart from the aluminum shell.
Use a butter knife to gently seperate it from the bottom of the pan, if needed.