French · Dessert
Quiche Lorraine Tart
A French bistro classic reimagined as individual custard tarts: a crisp all-butter pastry shell cradling a silky, nutmeg-scented egg and cream custard enriched with pockets of melted cream cheese. Baked low and slow until barely set, it is the quintessential savoury-leaning tart turned toward dessert-table elegance through its rich, wobbling filling.
$1
25 minsPrep
25 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
321Calories
6.4gProtein
24.2gFat
19.4gCarbs
1.6gSugar
0.8gFiber
333mgSodium
168mgChol
13.9gSat Fat
98mgPotassium
55mgCalcium
1.5mgIron
0.3mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Apple Cider Juice
local
Muscadet
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub the cold cubed butter into the sifted flour and salt until the mixture resembles coarse breadcrumbs, then bind with the iced water into a smooth dough; flatten into a disc, wrap and chill for 30 minutes.
2
Roll the chilled dough thin on a lightly floured surface and line two 8cm individual tart tins, pressing into the corners and trimming the excess; prick the bases with a fork and chill again for 10 minutes.
3
Line each tart shell with baking parchment and fill with baking beans, then blind bake at 200°C (390°F) for 10 minutes; remove the beans and parchment and bake a further 4 minutes until pale gold and dry to the touch.
4
Whisk together the whole egg, egg yolk, heavy cream, whole milk, grated nutmeg and cracked black pepper in a jug until smooth.
5
Dot the softened cream cheese in small pieces over the base of each part-baked tart shell, then pour over the egg and cream mixture until just below the rim.
6
Reduce the oven to 160°C (320°F) and bake the tarts for 18-20 minutes until the custard is set at the edges but still has a gentle wobble in the centre.
7
Cool the tarts in their tins on a wire rack for at least 10 minutes before carefully unmoulding and serving just warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour, sifted
- 23g23g Butter, cold, cubed
- 1g1g Salt
- 10g10g Water, iced
- 32g32g Egg, beaten
- 9g9g Egg Yolk
- 35g35g Heavy Cream
- 20g20g Whole Milk
- 18g18g Cream Cheese, softened, diced
- 1g1g Nutmeg, grated
- 1g1g Black Pepper, cracked
