Egg and Bacon Tart

Where This Goes Wrong

Blind bake the base first.

Break each egg into a cup before adding it.

If your oven runs hot, check at 20 minutes.

Rest the tart before slicing.

How to Make Egg and Bacon Tart

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 190°C / 375°F. Line a 23 cm tart tin with the pastry, prick the base, cover with baking paper and beans and bake for 10 minutes.

   Mark done Start 10 min timer

2. Remove the paper and beans and bake for 2 minutes more.

   Mark done Start 2 min timer

3. Whisk the 3 eggs with the milk, cream, salt and pepper. Scatter the bacon over the pastry and break the 4 eggs on top.

   Mark done

4. Pour in the custard and scatter with the chives. Bake for 25 minutes until the white is set. Rest for 10 minutes.

   Mark done Start 25 min timer

After You've Cooked It

Keeps in the fridge for 2 days. Eat cold or warm for 10 minutes in a 160°C oven.

If You're Missing Something

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Good With

• Tomato salad
• Baked beans
• Brown sauce
• Strong tea

Common Questions About Egg and Bacon Tart

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.