FR
France
Europe
FR
A crisp pastry shell filled with bacon and a smooth egg and cream custard.
30 min + 30 min chill
55 min
8 servings
Medium
1 hr 25 min + chill
1 1/4 cups (150 g) all purpose flour 1/2 tsp fine salt 1/2 cup (113 g) cold unsalted butter, cubed 3 to 4 tbsp (45 to 60 ml) ice water 8 oz (225 g) bacon, cut into small pieces 4 large eggs 1 1/2 cups (360 ml) heavy cream 1/2 cup (120 ml) whole milk 1/2 tsp kosher salt 1/4 tsp black pepper 1/8 tsp ground nutmeg
1. Mix flour and salt. Cut in cold butter until pea sized pieces remain. Add ice water gradually until the dough holds together. Shape into a disk and chill for 30 minutes. 2. Heat oven to 375°F (190°C). Roll the dough and fit into a 9 inch tart pan. 3. Line with parchment and pie weights. Bake for 15 minutes. Remove weights and bake 5 minutes more. 4. Cook bacon until crisp and drain. 5. Whisk eggs, cream, milk, salt, pepper, and nutmeg. 6. Scatter bacon over the crust and slowly pour in the custard. 7. Bake for 30 to 35 minutes until the edges are set and the center still moves slightly. 8. Cool for at least 15 minutes before slicing.
SCHNAX TIP
Do not bake until the center is completely firm. It continues setting as it cools. Baking the crust first keeps the bottom crisp.