French · Brunch
Baked Ham and Cheese Custard Tart (High-Protein)
Individually baked custard tart with ham, pork and Gruyere folded into an egg-and-milk filling inside a whole-wheat shell, finished with a golden set custard. Cottage cheese boosts protein while nutmeg and black pepper season the savoury base. Served warm.
$5
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
571Calories
52.8gProtein
29.1gFat
28.4gCarbs
5.8gSugar
5.1gFiber
1687mgSodium
461mgChol
15.4gSat Fat
450mgPotassium
380mgCalcium
2.8mgIron
1.9mcgVitamin B12
1.5mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Rub cold butter into whole-wheat flour and salt until breadcrumbed, stir in ice water until dough clumps, press into a 5-inch tart pan, prick the base, and chill 15 minutes.
2
Blind-bake
Line chilled shell with parchment and pie weights, bake at 375°F for 12 minutes until edges dry, remove weights, bake 5 more minutes until pale gold.
3
Sear
Heat a small skillet over medium-high and sear pork pieces for 4 minutes, turning, until browned outside and no longer pink inside.
4
Build
Scatter pork, ham, and gruyere into the baked shell, whisk eggs with whole milk, heavy cream, cottage cheese, nutmeg and black pepper until smooth, pour over filling until just below rim.
5
Bake
Bake filled tart at 325°F for 22 to 25 minutes until custard sets at edges with gentle wobble at center.
6
Rest
Leave tart in pan on wire rack for 5 minutes until custard fully sets.
7
Plate
Slide tart onto plate, scatter chives over top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g pork
- 15 oz426g ham, cooked
- 2/3 cup160ml whole milk
- 1/2 cup120ml heavy cream
- 66 large eggs
- 1/2 cup110g cottage cheese, full-fat
- 2.2 oz60g gruyere cheese
- 2/3 cup80g whole-wheat flour
- 4 tbsp56g butter, cold
- 2 tbsp30ml ice water
- 1/2 tsp1/2 tsp nutmeg, ground
- 1/2 tsp1/2 tsp black pepper, ground
- 2 pinch2 pinch salt
- 2 tsp2 tsp fresh chives (optional garnish)
