For the crust
1 1/2 cups all-purpose flour (180 g)
1 teaspoon salt
2 tablespoons unsalted butter, melted (50 g)
3 tablespoons vegetable oil, melted
1/4 cup milk (60 ml)
For the filling
6 slices of smoked bacon (90 g), diced
4 eggs
1 1/2 cups heavy cream (360 ml)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon ground nutmeg
3 tablespoons unsalted butter, melted
For the crust
1 1/2 cups all-purpose flour (180 g)
1 teaspoon salt
2 tablespoons unsalted butter, melted (50 g)
3 tablespoons vegetable oil, melted
1/4 cup milk (60 ml)
For the filling
6 slices of smoked bacon (90 g), diced
4 eggs
1 1/2 cups heavy cream (360 ml)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon ground nutmeg
3 tablespoons unsalted butter, melted
Prepare the crust: In a large bowl, sift together flour, salt, and sugar
Add the melted butter and vegetable oil
Mix until a dough forms
Knead the dough with your hands until smooth
Shape into a ball and wrap in plastic wrap
Refrigerate for 15 minutes
Preheat oven to 180°C (medium)
Roll out the dough on a floured surface to fit a 28 cm diameter tart pan
Trim excess crust from edges and press into the tart pan
Roll out remaining dough to form borders
Press onto the sides of the tart pan
Cut the edges to form a decorative border
Poke holes in the bottom of the crust with a fork
Cover with aluminum foil and bake for 20 minutes, or until firm
Remove foil and continue baking for an additional 10 minutes, or until lightly golden
Let cool. Reserve
Prepare the filling: In a medium skillet, cook bacon over high heat until crispy (approximately 3 minutes)
Drain excess fat and reserve
In a large bowl, whisk together eggs, heavy cream, salt, black pepper, and nutmeg. Reserve
Crush bacon and spread evenly on the bottom of the crust
Fill with egg mixture
Top with melted butter
Bake in preheated oven at 180°C for approximately 30 minutes, or until filling is set
Remove from tart pan and serve
Approximately 213 calories per slice.
