- 200 g all-purpose flour
- 125 g butter
- 50 ml water
- 1 tsp sugar
Preheat oven to 180°C/355°F. Combine flour, butter, water, sugar, and salt in either a standing mixer or by hand, until a dough forms.
- small tart tins
- baking paper
- pie weights or dried beans
- rolling pin
Thinly roll out dough on a lightly floured work surface. Press dough into the bottom and up the sides of mini tart tins, buttered if necessary. Trim off edges. Line with baking paper and weigh down with pie weights.
Blind bake the pastry crusts in a preheated oven at 180°C/355°F for approx. 15 min. Set aside and let cool completely.
Meanwhile, slice leek and bacon into fine strips.
- vegetable oil for frying
- small frying pan
- cooking spoon
Sauté leek and bacon in some vegetable oil. Lightly season with salt and pepper and then distribute among the cooled crusts.
- 100 ml heavy cream
- 2 eggs
- container with spout
Whisk heavy cream and eggs with a pinch of salt and evenly pour the mixture into crusts. Use a container with a spout for easy filling.
Bake again in a preheated oven at 200°C /390°F for approx. 20 min. until golden. Allow to cool for 5 – 10 min. before serving.