French · Brunch
Bacon and Cheese Custard Tart
An individually baked custard tart with an almond-flour crust, filled with eggs, cream, crisp bacon and melted Gruyere. Set gently in the oven until just firm with a faint wobble at the centre, then finished with cracked black pepper, fresh chives and ripe tomato slices on the side.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
748Calories
35.8gProtein
63gFat
9.8gCarbs
2.9gSugar
4.6gFiber
952mgSodium
602mgChol
29.3gSat Fat
465mgPotassium
355mgCalcium
3.2mgIron
1.6mcgVitamin B12
3.2mgVitamin C
Goes well with
Sparkling Water with Lemon
local
Normandy Cider
international
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Preheat oven to 350F (175C), butter a 5-inch (13cm) tart tin, and heat a skillet over medium heat for the bacon.
2
Fry
Cook bacon over medium heat for 4–5 minutes, stirring occasionally, until edges are crisp and browned, then drain on a paper towel.
3
Build
Mix almond flour, melted butter, cold cubed butter, egg yolk and salt with your fingers until a damp dough forms. Press evenly into the tart tin base and sides.
4
Bake
Bake the crust at 350F (175C) for 10 minutes until dry and set at edges but still pale.
5
Whisk
Whisk the eggs, heavy cream, salt and black pepper together until smooth and evenly pale yellow with no streaks.
6
Build
Scatter bacon and Gruyere over the crust base, pour egg mixture over until just below the rim.
7
Bake
Bake at 325F (163C) for 20–22 minutes until set at edges with a gentle centre wobble; a knife 1 inch from edge comes out clean.
8
Rest
Let the tart cool in the tin for 15 minutes until the custard firms enough to slice cleanly.
9
Plate
Slide the tart onto a plate, scatter chopped chives over the top and serve with tomato slices.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 99 large eggs
- 4 oz114g bacon
- 2.2 oz60g Gruyere cheese
- 1/2 cup120ml heavy cream
- 1 cup112g almond flour
- 2 tbsp28g butter, melted, plus extra for greasing
- 2 tbsp28g butter, cold
- 22 large egg yolk
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp fresh chives
- 44 thin tomato slices
