The tart described here is richer and more interesting than many other cheese tarts and makes an easy and delicious centrepiece for all types of salad and green vegetables.
- 6 ounces plain shortcrust pastry
- 4 ounces Brie (weighed without rind)
- 3/4 pint double cream
- 1 teaspoon saffron strands
- 1/2 teaspoon ground mace or nutmeg
- 1 teaspoon light soft brown sugar
- salt and freshly ground black pepper
- 3 eggs, plus 2 egg yolks
- 1/2 Cup chopped bacon, cooked but not crisp
- Line a shallow 9 inch tart tin with the pastry and pre-bake or bake blind.
- Preheat the oven to 425 degrees F (220 degrees C) Gas 7.
- Chop the cheese into small chunks and place in a small oven-proof bowl and cover with half the cream.
- Put the Brie and cream into the oven for 10 minutes to melt. Remove from the oven and reduce the oven temperature to 350 degrees F (180 degrees C) Gas 4.
- Meanwhile, warm the remaining cream in a pan, remove from the heat, add the saffron and leave to infuse for a few minutes.
- Place the melted Brie and cream in a food processor and blend until well mixed. Pour into a bowl and add the saffron, cream, mace or nutmeg, sugar and salt and pepper.
- In a separate large bowl, lightly beat the eggs and egg yolks, add the cream/cheese mixture and mix well, making sure the eggs and cream are well blended.
- Spread chopped bacon around the prebaked crust.
- Pour into the prebaked pastry case and bake in the oven for 30 minutes or until the filling is set and has risen up in a puffy golden splendor.
- Serve warm or cold with a mixed green or tomato salad.
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