【Ultimate Cooking Class】Leek and Bacon Custard Tart

The old saying "Misfortune comes from the mouth, trouble comes from the mouth" makes a lot of sense, because the latest medical research has found that the vast majority of diseases in the human body are caused by "eating". So for the sake of health, we must eat healthily. To eat healthily, it is best for us to cook for ourselves. Now, please follow me to learn how to make the [Ultimate Cooking Course] Leek and Bacon Custard Tart.

1.1 Tart crust: Knead the butter and flour with your hands into coarse granules. Add 2-3 tablespoons of water and continue kneading the tart crust until it is clumping.

2.2 Tart crust: Mix flour and salt in a bowl. Soften butter. Break the butter into small pieces and add to the flour.

3.12 Tart crust: Place it on the chopping board and continue kneading the dough with your hands until the tart crust is a slightly smooth and firm dough

4.21 Tart crust: Wrap the dough with plastic wrap and refrigerate for 20 minutes

5. Take out the tart crust after it has been refrigerated. Sprinkle some extra flour on the board and roll out the tart crust to a thickness of 3 mm.

6. Tart crust: Spread the tart crust in the tart pan, trying not to press the crust with your fingers. Take a small piece of dough and use it instead of your fingers to press the tart crust to make it fit the tart pan.

7.1 Tart crust: Line the refrigerated tart crust with tin foil and put heavy objects such as rice and beans on top to press down on the tin foil to prevent the tart crust from expanding excessively due to heat. Preheat oven to 200 degrees and bake for 10-15 minutes. Remove the foil and weights and continue baking for another 5-8 minutes until the tart crust turns golden brown.

8.2 Tart crust: Use your fingers to fold over the tart crust that is higher than the tart pan and press it against the edge of the tart pan. Refrigerate the tart shell for 10 minutes

9.1 Filling: Add chopped leeks and continue to stir-fry for 3-4 minutes until leeks are softened. Drain the bacon and leeks and set aside

10.2 Filling: Chop the pancetta into small pieces, heat the pan with oil, add the pancetta and stir-fry for 3-4 minutes until the bacon changes color and becomes crispy.

11. Filling: Beat eggs and butter in a large bowl and season with salt and pepper.

12. Filling: Add 3/4 of the grated Gruyere cheese

13. Filling: Pour in the fried bacon bits

14. Filling: Add chopped parsley and mix well

15. Pour the mixed filling into the baked tart crust

16. Finally, grate the remaining Gruyere cheese and sprinkle it on the surface of the filling. Bake in the oven at 200 degrees for 15-20 minutes until the filling is set.

Today, I will introduce the [Ultimate Cooking Course] Leek and Italian Bacon Custard Tart, which is delicious and you can’t miss it. Go and try making it and let your mouth be satisfied.