• 1 ⅓ cups (200g) plain flour
• 125g chilled unsalted butter, chopped
• 120g lean bacon rashers, rind removed
• 4 eggs
• 250g light cream cheese,
at room temperature
• ½ cup (125ml) cream or mil
• ¼ cup chopped parsley or chervil
• Pinch of grated nutmeg
1. To make pastry, process flour and butter in a food processor until mixture resembles fine breadcrumbs. Add 1 egg, 1 tbsp chilled water and sea salt and process until dough forms a ball around blade. Transfer to lightly floured surface and press dough into a disc. Wrap in plastic wrap and chill for 20 mins.
2. Roll pastry on a lightly floured surface between two sheets of baking paper to a 25cm round and about 3mm thick. Ease into a 23cm loose-based flan pan. Trim edges, prick base with a fork and chill for 20 mins.
3. Preheat oven to 190C or 170C fan. Line pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 15 mins, remove paper and weights or rice and bake for another 12-15 mins until pastry is dry and golden.
4. Meanwhile, preheat teppeanyaki plate or frying pan on high heat. Fry bacon rashers until browned and slightly crispy on edges. Set aside and cut into dice.
5. Using an electric mixer, beat cream cheese until smooth. Add remaining eggs one at a time, beating well after each addition. Stir in parsley or chervil, nutmeg and season to taste.
6. Scatter bacon over tart base and gently pour over egg mixture. Bake for 20-25 mins, until custard is set, risen and golden. Serve warm or at room temperature.
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