Begin by rolling out two sheets of puff pastry together to form a long rectangle. Cut this into 1 cm thick slices, then gently press each slice into the cups of a mini muffin pan to create tart shapes. Chill the pastry shells in the refrigerator for about 15 minutes.

In a mixing bowl, combine the cream cheese, grated cheddar cheese, chopped pickled jalapeños, bacon crumbles, and chopped chives. Mix until well combined and creamy.

Preheat your oven to 425°F (220°C). Fill each tart shell with the cheese mixture, ensuring you don’t overfill them; aim for about ⅔ full.

Bake for 15-20 minutes, or until the pastry is golden brown and puffed up.

In the final 5 minutes of baking, place a slice of fresh jalapeño on top of each tart to enhance the eyeball effect.

Once baked, allow tarts to cool for a few minutes before transferring them to a serving platter. Top each with a dollop of sweet chili sauce before serving.