Milk
1/2 cup cold butter
1 1/2 cups all-purpose flour
1 teaspoon salt
1 egg
3 tablespoons chilled water
Filling
6 slices of crispy bacon, diced
4 eggs
1 1/2 cups heavy cream
1/4 teaspoon salt
1 pinch of black pepper
1/4 teaspoon grated nutmeg
1 1/2 tablespoons cold butter, cut into pieces
Acessory
Round shape with a 25 cm diameter removable bottom
Milk
1/2 cup cold butter
1 1/2 cups all-purpose flour
1 teaspoon salt
1 egg
3 tablespoons chilled water
Filling
6 slices of crispy bacon, diced
4 eggs
1 1/2 cups heavy cream
1/4 teaspoon salt
1 pinch of black pepper
1/4 teaspoon grated nutmeg
1 1/2 tablespoons cold butter, cut into pieces
Acessory
Round shape with a 25 cm diameter removable bottom
Pastry
1
Pique the butter with a knife
On a clean surface,
mix together the flour and salt to obtain a granulated farofa
Make a depression in the center and place the egg and water
Mix rapidly with a fork
Sift slightly to obtain a ball of dough
Wrap it in plastic film and keep in the refrigerator for 30 minutes
2
Preheat the oven to medium temperature
Roll out the pastry over the bottom of the form
Trim the edge with a knife and place the base in the form
With the remaining dough, form small rolls
Press them with your fingers on the side of the form until it is covered
Trim the edge again
Pierce the bottom of the dough in several places using a fork
3
Cover the dough with aluminum foil and bake for five minutes
Remove the foil and bake for another ten minutes or until lightly browned
Remove from the oven and reserve
Filling
1
Preheat the oven to medium temperature
In a skillet, fry the bacon in high heat until golden
Drain the fat and reserve the bacon on paper towels
In a bowl, mix with an electric whisk the eggs, heavy cream, salt, pepper, and nutmeg. Reserve
2
Crumble the bacon and spread it over the dough
Cover with the egg and cream mixture
Top with butter
Bake for 30 minutes or until the filling is firm and serve.
