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1
Make the Pate Brisee: In the bowl of a food processor, combine flour, salt, and sugar.
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2
Add in butter, and process till the mix resembles coarse meal, 8 to 10 seconds.
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3
With machine running, add in ice water in a slow, steady stream through feed tube.
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4
Pulse till dough holds together without being wet or possibly sticky; be careful not to process more than 30 seconds.
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5
To test, squeeze a small amount together: If it is crumbly, add in more ice water, 1 Tbsp.
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6
at a time.
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7
Divide dough into two equal balls.
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8
Flatten each ball into a disk, and wrap in plastic.
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9
Transfer to the refrigerator, and refrigerateat least 1 hour.
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10
On a lightly floured surface, roll out dough less than 1/8-inch thick.
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11
Use a 5-inch fluted cookie cutter to cut into rounds.
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12
Fit into five 4-inch nonstick tart pans.
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13
Transfer to refrigerator to refrigeratefor 30 min.
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14
Preheat oven to 375 degrees.
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15
Heat oil in a large nonstick skillet over medium heat.
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16
Add in bacon, and cook till fat renders and bacon is crisp and brown, about 8 min.
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17
Use a slotted spoon to transfer to paper towels to drain.
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18
Add in onions to the same skillet, reduce heat to medium-low, and cook, stirring frequently, till onions are dark golden, 30 to 45 min.
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19
Combine onions and bacon in a small bowl; set aside.
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20
Divide half of the cheese proportionately among the pans.
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21
Sprinkle with bacon and onion mix, then top with remaining cheese.
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22
In a medium bowl, whisk together lowfat milk, cream, Large eggs, and egg yolk.
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23
Season with, nutmeg, salt, and pepper.
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24
Divide proportionately among pans, pouring over cheese.
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25
Transfer to oven, and bake till just set in the center, 30 to 35 min.
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26
Cold on a wire rack for about 10 min before serving.
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27
This recipe yields 5 four-inch tarts.
