For the crust,
1 1/2 cups all-purpose flour (180 g)
1 teaspoon salt
2 tablespoons butter, cold and cut into small pieces (50 g)
3 tablespoons vegetable shortening, cold and cut into small pieces
1/4 cup water (60 ml)
For the filling,
6 slices of smoked bacon (90 g), finely chopped
4 eggs
1 1/2 cups heavy cream (360 ml)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon grated nutmeg
1 1/2 tablespoons cold butter, cut into small pieces
For the crust,
1 1/2 cups all-purpose flour (180 g)
1 teaspoon salt
2 tablespoons butter, cold and cut into small pieces (50 g)
3 tablespoons vegetable shortening, cold and cut into small pieces
1/4 cup water (60 ml)
For the filling,
6 slices of smoked bacon (90 g), finely chopped
4 eggs
1 1/2 cups heavy cream (360 ml)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon grated nutmeg
1 1/2 tablespoons cold butter, cut into small pieces
Prepare the crust: in a large bowl, sift together flour, salt, and baking powder
Add the butter and vegetable shortening and mix with your fingers until it forms a crumbly mixture
Add the water and knead with your hands until a dough forms
Shape into a ball and wrap in plastic wrap
Refrigerate for about 15 minutes
Preheat the oven to 180°C (medium)
Roll out the dough on a lightly floured surface to fit a 28cm diameter tart pan
Use a knife to trim the edges and press the dough into the tart pan
Roll out the remaining dough to form a border around the edge of the tart
Press the border with your fingers to seal it
Use a fork to pierce the bottom of the crust in several places
Cover the crust with aluminum foil and bake for about 20 minutes, or until firm
Remove the foil and continue baking for another 10 minutes, or until lightly browned
Remove from the oven and let cool
Prepare the filling: in a medium skillet, cook the bacon over high heat until crispy (about 3 minutes)
Drain on paper towels
In a large bowl, whisk together eggs, heavy cream, salt, black pepper, and nutmeg until smooth
Spread the cooked bacon evenly over the bottom of the crust
Pour the egg mixture over the bacon
Top with butter
Bake in a preheated oven at 180°C for about 30 minutes, or until the filling is set
Remove from the oven and let cool
Serve.
