Preparation Steps

• Unfold the puff pastry sheets on a lightly floured surface. Brush one short edge of the first sheet with a little water, overlap the second sheet on top so the two form a longer rectangle, pressing the seam to seal. Lightly roll once to make a roughly 12-inch wide rectangle.
• Spread the softened butter in a thin, even layer over the pastry leaving a 1-inch strip along the far short edge bare. Starting from the short edge nearest you, roll the pastry tightly into a log. Wrap in plastic and chill in the refrigerator for 30–40 minutes to firm up.
• While the dough chills, prepare the filling. In a mixing bowl, beat the cream cheese with an electric mixer until smooth. Add shredded cheddar, chopped pickled jalapenos, bacon crumbles, chives and smoked paprika; mix on low until combined. Taste and adjust seasoning if desired.
• Remove the pastry log from the fridge. On a floured board trim the uneven ends, then slice the log into rounds about 3/8 inch (approximately 1 cm) thick using a very sharp knife. You should have enough rounds for two mini muffin pans (about 48). Keep any unused rounds chilled.
• Press each round into a cavity of a mini muffin pan. With floured fingers, gently push the center down and rotate the round to create a shallow cup with thicker edges. If helpful, use the back of a small measuring spoon to smooth and deepen the center—avoid poking through the dough.
• Preheat oven to 400°F (205°C). Place the filled mini muffin pans on a baking sheet. Bake the empty pastry-lined cups (no filling yet) for 8 minutes to set the shell and give them a head start toward flakiness.
• Remove the pans from the oven and spoon the cream cheese mixture into each shell—about 1 tablespoon per tart, filling them roughly two-thirds full. Return the tarts to the oven and bake 10 minutes more, or until the filling is warmed through and the pastry edges are golden.
• While the tarts finish baking, slice the fresh jalapenos into rounds about 1/4–1/2 inch thick and remove seeds/pith with a small cutter or tip of a knife to create a hollow 'eye'.
• When the tarts come out of the oven, immediately top each warm tart with a jalapeno slice. Set the tray back in the oven under the broiler for 1–2 minutes (watch closely) just to soften the jalapeno slightly—alternatively place the jalapeno on after baking if you prefer it crisp.
• Finish each jalapeno 'eyeball' with a small dollop of sweet chili sauce in the center. Let the tarts cool in the pan for 3–4 minutes before transferring to a wire rack; the filling will set a touch as it cools.
• Serve warm or at room temperature. Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated in a 350°F oven for 5–7 minutes to refresh the pastry.