Ingredients:
250gms Shortcrust Pastry
10 oz bacon, cut into strips
3 large eggs
2 cups heavy cream
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Method:
Step 1. On a lightly floured work surface, roll out dough to 1/4 inch
thick. Press dough onto bottom and up sides of an 11-inch tart pan with a removable
bottom; trim dough from the top edge of pan. Prick bottom all over with a fork.
Freeze until firm, about 30 minutes. Preheat oven to 180ᵒC
Step 2. Line tart shell with parchment paper, and fill with dried beans.
Bake until dough starts to feel firm on the edges, about 20 minutes. Remove
parchment and beans continue baking until crust is pale golden brown, about 10 minutes.
Let cool completely on a wire rack. Leave oven on.
Step 3. Cook bacon in a large pan over medium heat until browned, about
10 minutes. Transfer to paper towels to drain.
Step 4. Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture
into tart shell, and scatter the bacon strips on top. Bake until puffed and
pale golden brown, about 30 minutes. Let cool at least 30 minutes before
serving.
