French · Dessert
Cheese and Bacon Custard Tart
A lightened riff on the classic French quiche-style custard tart, swapping heavy cream and bacon lardons for a blended lowfat cottage cheese and whey protein custard studded with crumbled paneer for a smoky, salty bite in every forkful.
$1
25 minsPrep
25 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
249Calories
19.6gProtein
10.6gFat
18.4gCarbs
2.5gSugar
0.7gFiber
444mgSodium
127mgChol
5.1gSat Fat
160mgPotassium
117mgCalcium
1.6mgIron
0.6mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Sparkling Apple Juice
local
Normandy Cider
international
vegetarian
sweet-spot
Instructions
1
Rub the cold cubed butter into the sieved flour and a pinch of the salt until it resembles breadcrumbs, then bind with the iced water into a firm dough; wrap and chill for 20 minutes.
2
Roll the dough thin on a lightly floured surface and line 2 individual 8cm tart tins, pressing into the edges and trimming excess; prick the bases with a fork and chill for 10 minutes.
3
Preheat the oven to 200°C (390°F); line the pastry cases with parchment and baking beans and blind-bake for 10 minutes, then remove the beans and bake a further 5 minutes until pale gold.
4
Blend the lowfat cottage cheese until completely smooth, then whisk in the whole egg, egg white, skim milk and whey protein isolate until the custard is lump-free.
5
Season the custard with the remaining salt and the cracked black pepper, then fold in the crumbled paneer so it is evenly distributed.
6
Reduce the oven to 170°C (340°F). Divide the custard between the two baked tart shells and scatter any remaining paneer pieces over the top.
7
Bake for 16-18 minutes until the custard is just set with a slight wobble in the centre.
8
Cool in the tins on a wire rack for at least 10 minutes before unmoulding and serving warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sieved all purpose flour
- 0.4 oz12g cold, cubed butter
- 2.1 oz60g blended smooth cottage cheese lowfat
- 1 1/81 1/8 eggs, beaten (55g)
- 11 egg white, whisked in (33g)
- 0.9 oz25g skim milk
- 0.5 oz15g unflavoured, whisked into custard whey protein isolate
- 0.7 oz20g finely crumbled, standing in for smoked bacon lardons for a lean, high-protein tart filling paneer
- 0 oz1g salt
- 0 oz1g cracked black pepper
- 0.3 oz8g iced, for pastry water
