Milk Biscuit Crust
1 3/4 cups all-purpose flour
1/2 cup unsalted butter, softened (3 tablespoons) water
1/2 teaspoon salt
1 egg
Filling
11/4 cup heavy cream fresh
1 tablespoon unsalted butter
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
8 ounces bacon, diced
4 eggs
Accessory
Removable bottom crust with a 9.75-inch diameter
Milk Biscuit Crust
1 3/4 cups all-purpose flour
1/2 cup unsalted butter, softened (3 tablespoons) water
1/2 teaspoon salt
1 egg
Filling
11/4 cup heavy cream fresh
1 tablespoon unsalted butter
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
8 ounces bacon, diced
4 eggs
Accessory
Removable bottom crust with a 9.75-inch diameter
Milk Biscuit Crust
Combine flour, salt, and cold butter, chopped
Mix until a dough forms with your fingers
Add the egg and cold water, and mix well
Shape into a ball and wrap in plastic film
Refrigerate for 30 minutes
Preheat oven to medium temperature
Roll out the dough over the bottom of a 9.75-inch tart pan, trimming excess crust from edges
Place the crust in the pan
Form rolls with the remaining dough and press them against the sides of the pan
Trim the edges and, using a fork, make small holes in the bottom of the crust
Line the crust with aluminum foil and bake for 15 minutes or until firm
Remove the foil and bake for an additional 5 minutes
Let cool
Filling
Melt butter over high heat
Cook bacon until golden brown, breaking into small pieces as it cooks
Drain excess fat on paper towels
In a bowl, combine remaining ingredients. Reserve
Crumble cooked bacon and spread evenly in the bottom of the crust
Cover with reserved filling mixture
Bake until the filling is set
Remove from oven and let cool before serving
