Milk
1 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter, cold and cut into small pieces
3 tablespoons vegetable oil, cold and cut into small pieces
1/4 cup water
Filling
6 slices of crispy bacon (90g) diced
4 eggs
1 1/2 cups heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
Milk
1 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter, cold and cut into small pieces
3 tablespoons vegetable oil, cold and cut into small pieces
1/4 cup water
Filling
6 slices of crispy bacon (90g) diced
4 eggs
1 1/2 cups heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
Prepare the crust: In a large bowl, sift together flour, salt, and butter until just combined
Add water and mix with hands until a ball forms
Wrap in plastic wrap and refrigerate for about 15 minutes
Achieve oven temperature of 350°F (180°C)
Roll out the crust on a lightly floured surface to fit a 9-inch tart pan with a removable bottom
Trim edges and press into the pan
Form remaining dough into balls, flatten slightly, and use to line sides of the pan
Cut away excess dough from edges
Poke holes in the crust with a fork for steam release
Cover with aluminum foil and bake for about 20 minutes, or until lightly golden
Remove foil and continue baking for an additional 10 minutes, or until the crust is golden brown
Frying bacon: In a medium skillet, cook bacon over high heat until crispy (about 3 minutes)
Drain excess fat and set aside on paper towels
In a large bowl, whisk together eggs, heavy cream, salt, black pepper, and nutmeg until smooth. Reserve
Spread the cooked bacon in the crust
Fill with the egg mixture
Top with butter
Bake for about 30 minutes, or until filling is set
Dish out of pan and serve.
