On lightly floured surface, roll out pastry thinly and line thirty-six 2-1/4-inch (6 cm) tartlet tins. Line with foil and weight down with pie weights or dried beans. Bake in 375Â°F (190Â°C) oven for 10 minutes. Remove foil and pie weights; let cool.
In skillet, melt butter; saute red peppers until softened. Spoon into tart shells; top with cheese, then bacon.
In bowl, beat together eggs and cream; season with salt and cayenne to taste. Pour over mixture in tart shells; bake in 350Â°F (180Â°C) oven for 10 to 15 minutes or until filling is firm. Serve immediately. (Tarts can be cooled and frozen in airtight containers, To reheat, bake frozen tartlets in 375Â°F/190Â°C oven for 10 minutes or until heated through.) Makes 36 appetizers.