Carbonara Tart
User Reviews
5
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
2 hrs 10 mins
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Additional Time
1 hr
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Total Time
3 hrs 20 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Italian
Carbonara Tart
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If you love tarts and pasta carbonara, this recipe combines the best of both in one delicious dish. It's perfect for lunch, dinner and also as an appetizer.
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Ingredients
For the tart:
- 250 g all-purpose flour
- 60 ml water
- 100 g butter cold and cubed
- 1 pinch of salt
- 1 egg medium
- 1 egg diluted with a little milk, for brushing, yolk
For the filling:
- 2 tbsp olive oil
- 300 g Bacon diced, smoked
- 300 g white mushrooms quartered
- 2 tbsp parsley chopped, fresh
- 1 tsp paprika sweet
- 2 tbsp chives chopped
- 200 ml milk whole
- 150 ml heavy cream
- 2 egg medium
- 50 g Parmesan Cheese grated
- salt
- black pepper
Instructions
For the dough:
- In a large bowl, combine the flour, salt, and butter. Wearing disposable gloves, start rubbing the butter into the flour between your fingers until the mixture resembles breadcrumbs.
- Add the egg and knead until a smooth dough forms.
- Shape the dough into a disc, wrap it in cling film, and refrigerate for 1 hour.
- Preheat the oven to 160° C/320° F, on convection mode.
- Place two sheets of parchment paper on your work surface, sprinkle with a little flour, and roll out the dough between them with a rolling pin. If the dough sticks, sprinkle with a bit more flour.
- Butter and flour a 25 cm (10 inch) round tart pan with a removable base. Press the dough into the pan, making sure it adheres to the bottom and sides. Trim any excess dough with a knife.
- Prick the bottom of the pastry all over with a fork, cover with a sheet of parchment paper, and fill it with rice or beans to weigh it down and prevent the pastry from puffing up while baking.
- Bake in the oven for 30 minutes, then remove the parchment paper and beans. Brush the tart with the egg wash and bake again until golden brown.
For the filling:
- Heat a deep skillet over medium to high heat, add 1 tablespoon of olive oil and the bacon, and sauté for 2 minutes on each side until nicely colored.
- Add the mushrooms, stir, and sauté for another 2-3 minutes. Then, remove the skillet from the heat, add the parsley, paprika, and chives, mix well, and spread the mixture evenly over the tart base.
- In a bowl, combine the milk, heavy cream, eggs, and Parmesan cheese, seasoning with salt and pepper. Whisk well until the mixture is smooth, then pour it over the tart.
- For the tart:
- Transfer the tart to the oven, carefully pour the mixture over the top, and bake for 1.5 hours, until golden brown.
- Remove the carbonara tart from the oven, let it cool slightly, cut into pieces, and serve.
Notes
- Chef’s tip: Use frozen butter for the best results.
- Chef’s tip:
- Use frozen butter for the best results.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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