|200 g||all-purpose flour|
|125 g||butter (cold, diced)|
|100 ml||heavy cream|
|vegetable oil for frying|
Pinot Blanc, dry, 2012
This wine is deeply mineral in nature and lures with its aromatic fruit nuances. The subtle creaminess makes the Pinot Blanc the perfect companion for this dish.
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.
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.
Sauté leek and bacon in some vegetable oil. Lightly season with salt and pepper and then distribute among the cooled crusts.
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.