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1
Make the crust.
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2
In a Tupperware container, add all of the batter ingredients and close the lid.
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3
Shake until the batter looks like the picture.
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4
(It's okay not to worry too much about how the dough comes out.)
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5
Measure a piece of plastic wrap to be bigger than the size of the tart dish and place the dough from Step 1 on top.
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6
Place another piece of plastic wrap on top of the dough.
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7
Using a rolling pin, roll out the dough until it is just a bit bigger than the dish.
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8
(To make sure the crust is easy to remove from the dish after pre-baking, grease the dish with a little bit of oil.)
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9
Take off the top wrap and place the dough into the tart dish.
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10
Remove the remaining plastic wrap and tightly pack in the dough.
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11
Using a fork, poke holes in the dough as air vents.
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12
Scatter baking beans on top so that it doesn't rise when blind baking.
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13
Bake for 15 minutes in a 200 C oven.
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14
In a bowl, add all of the ingredients for the egg mixture and mix with a whisk.
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15
(Don't let it foam.)
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16
Cut the enoki mushrooms in half.
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17
Cut the bacon into large but easy to eat pieces.
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18
When Step 4 has finished baking, add the filling ingredients from Step 5.
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19
Gently pour the egg mixture over the filling ingredients.
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20
(If the crust begins to rise, hold it down while it's still hot and is should flatten down.)
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21
In a 180 C oven, bake Step 6 and you're done!
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22
I recommend eating it with ketchup.
