Heat the oven to 190 °C. Prepare 250 g shortcrust pastry and press it into a 24 cm tart tin including the sides. Prick the base.

Ingredients

• 250 gPie crust, standard-type, prepared from recipe, unbaked
• 150 gPork, cured, bacon, unprepared
• 250 gEgg, whole, raw, fresh
• 250 gCream, fluid, heavy whipping
• 100 gMilk, whole, 3.25% milkfat, with added vitamin D
• 2 gSalt, table

Method

1. Heat the oven to 190 °C. Prepare 250 g shortcrust pastry and press it into a 24 cm tart tin including the sides. Prick the base.
2. Bake the pastry blind for 10 minutes. Meanwhile cut 150 g bacon into strips and cook it dry for two minutes.
3. Whisk 250 g eggs, 250 g cream, 100 g milk and 2 g salt. Spread bacon over the pre-baked pastry and pour over the mixture.
4. Bake at 190 °C for 40 minutes until the centre is set; rest five minutes before slicing.