Lorraine Tart
1.
The flour and sea salt are sieved and mixed, the butter melts at room temperature, and the flour is mixed into breadcrumbs. Add egg yolk and water, quickly stir and knead into a ball-shaped dough, being careful not to become gluten. Wrap in plastic wrap, squash and refrigerate for 30 minutes.
2.
Stir the milk, butter, eggs, egg yolks, and finely ground cardamom powder evenly. Do not foam. Add salt and pepper to taste. After sieving, seal with plastic wrap and refrigerate for later use.
3.
Cut the bacon into small pieces, place in cold water, boil, remove and drain. Gruyere cheese is grinded into filaments and set aside.
4.
Preheat the oven to 180°C. Roll out the tart crust dough to a thickness of about 3mm, transfer it to the tart mold, and use a wheel knife to cut off the excess tart crust.
5.
Place the bacon slices evenly on the tart crust in the tart mold, pour the custard and sprinkle with the shredded cheese.
6.
Bake in the oven for 25-30 minutes, until the bottom of the tart is cooked and the cheese is browned, then take it out, demould, cut, and serve. It is best to eat while it is hot or cold.
Tips:
1 It is best to use a large piece of bacon cut into small strips, but if not, you can use bacon slices instead.
2 Cheese can be replaced with other hard cheeses.
3 If you prefer a crisper tart crust, you can use a fork to insert a few small holes, press the baking stone/soya bean, pre-bake the tart crust to dry and shape, and then add the filling for a second baking.
4 When pouring the custard, it should not be too full, and a certain space should be left at the top to prevent the tart crust from overflowing after being heated and expanded.
5 The remaining tart crust can be used to make egg tarts, or directly baked into crispy and crispy biscuits.
6 This dish is suitable for serving with red wine.
