French · Brunch
Bacon and Cheese Custard Tart
A crustless single-serving custard tart built on a gluten-free almond flour base, filled with a savory egg and cream custard studded with crisp bacon and melted Gruyere. Baked until just set with a golden top, it delivers rich, smoky, cheesy French bistro flavor without any wheat flour.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
24.3gProtein
52.4gFat
8.9gCarbs
2.8gSugar
2.6gFiber
898mgSodium
466mgChol
23.1gSat Fat
330mgPotassium
380mgCalcium
2.4mgIron
1.6mcgVitamin B12
0.5mgVitamin C
Goes well with
Sparkling Apple Juice
local
Normandy Cider
international
gluten-free
low-carb
gluten-free
Instructions
1
Prep
Preheat the oven to 350F and grease a 4.5-inch tart pan with butter. Mix the almond flour and melted butter until it forms a damp, sandy dough.
2
Build
Press the almond flour dough evenly into the base and sides of the tart pan until fully covered with no gaps. Blind-bake at 350F for 8 minutes until light golden.
3
Fry
Cook the diced bacon in a small skillet over medium heat for 4–5 minutes, stirring occasionally, until deep golden brown and crisp. Drain on paper towels.
4
Whisk
In a bowl, whisk together the eggs, heavy cream, milk, salt, pepper and nutmeg for 30 seconds until smooth and uniformly pale yellow.
5
Build
Scatter crisp bacon pieces and grated Gruyere over the baked crust, then pour the egg custard over until just below the rim.
6
Bake
Bake the tart at 350F for 22–25 minutes until the custard is puffed and set at the edges but still has a slight wobble in the center.
7
Rest
Leave the tart in the pan at room temperature for 10 minutes so the custard firms up.
8
Plate
Scatter fresh chopped chives over the top and slide the tart onto a plate to serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs
- 3.6 oz100g bacon
- 2.2 oz60g Gruyere cheese
- 1/2 cup120ml heavy cream
- 2/3 cup70g almond flour
- 2 tbsp28g butter, melted, plus extra for greasing
- 2 tbsp30ml whole milk
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 pinch2 pinch nutmeg
- 2 tsp2 tsp fresh chives
