French · Brunch
Bacon and Cheese Custard Tart
A single individual custard tart in a buttery pastry shell, filled with crisp bacon, Gruyere cheese and a baked egg-and-cream custard set with nutmeg. The base is blind-baked before filling to keep the crust crisp, then the tart is baked until the custard is just set with a gentle wobble.
$5
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
721Calories
27.8gProtein
54.8gFat
32.6gCarbs
1.7gSugar
1.4gFiber
1108mgSodium
497mgChol
28.2gSat Fat
325mgPotassium
355mgCalcium
3.3mgIron
1.9mcgVitamin B12
2mgVitamin C
rich-umami
weekend-brunch
all-time-classics
Instructions
1
Prep
Roll the chilled pastry dough on a lightly floured counter to a thin round and press it into a buttered 5-inch tart tin, trimming excess.
2
Chill
Rest the lined tart tin in the fridge for 30 minutes so the pastry firms and holds its shape during baking.
3
Blind-bake
Line the chilled pastry with parchment and pie weights, then bake at 375F (190C) for 15 minutes until pale gold. Remove weights and bake 5 minutes more.
4
Sear
Cook the diced bacon in a small skillet over medium heat for 4 minutes, stirring occasionally, until crisp and golden; drain on a paper towel.
5
Build
Scatter the cooked bacon, grated Gruyere cheese, and beaten eggs with heavy cream, nutmeg, salt and pepper over the blind-baked shell.
6
Bake
Bake at 325F (165C) for 20 to 25 minutes until the custard is set at the edges but still wobbles slightly in the center.
7
Rest
Let the tart cool in its tin for 10 minutes so the custard finishes setting and slices cleanly.
8
Plate
Trim the pastry edge if needed, slide the tart onto a plate, scatter with chopped chives and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (100g)
- 2/3 cup160ml heavy cream
- 3.6 oz100g bacon
- 2 oz56g Gruyere cheese
- 5.2 oz150g all-purpose flour pastry dough, chilled
- 1 tbsp1 tbsp butter, for greasing the tart tin
- 2 pinch2 pinch nutmeg
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
- 2 tsp2 tsp fresh chives, for serving
