150g thick-cut Irish bacon lardons (or thick bacon rashers, chopped)
100g mature Irish white cheddar (like Dubliner or Hegarty's), grated
3 scallions, finely sliced
Pinch of freshly grated nutmeg
Freshly cracked black pepper (and a small pinch of salt)
1. Rub in: Rub the flour, cold butter, and salt together in a bowl using your fingertips (or pulse in a
processor) until you get fine breadcrumbs.
2. Bring it together: Stir in the egg yolk and a tablespoon of ice-cold water. Bring the dough together into a
ball, adding a touch more water only if it feels dry.
3. Rest: Flatten the dough slightly with the palm of your hand, wrap in cling film, and pop it in the fridge for 30 minutes to rest. Blind-Bake the Base.
4. Heat your oven to 190°C / 170°C fan / Gas 5.
5. Roll the pastry out on a lightly floured counter and line an 8-inch or 9-inch loose-bottom tart tin.
6. Line the pastry with baking paper, fill with baking beans (or rice), and bake for 15 minutes.
7. Lift out the paper and beans, then pop the pastry back in for another 5 minutes naked to dry out the
8. Sizzling the bacon: Get a dry pan on medium heat and fry the bacon lardons for 4–5 minutes until crisp
and golden. Drain them on a piece of kitchen paper.
9. Mix the custard: Whisk the eggs, double cream, milk, nutmeg, and pepper together in a jug.
10. Scatter the grated cheddar, sliced scallions, and crisp bacon evenly across the bottom of your baked
11. Pour the cream and egg mixture slowly over the top.
12. Bake at 190°C / 170°C fan for 35–40 minutes until golden, slightly puffed, and with just a subtle wobble
13. Leave it to cool for 10 or 15 minutes to let it set before slicing
