Yield: 4 servings
|1 pounds||Bacon, small diced|
|1 quart||Heavy cream|
|1 \N||Head of garlic|
|7 \N||Egg yolks|
|1 cup||Grated Parmigiano-Reggiano|
|1 tablespoon||Crystal Hot Sauce|
|1 tablespoon||Worcestershire Sauce|
|\N \N||Salt and white pepper|
|1 \N||Homemade savory pie shell,|
|\N \N||Blind-baked in a tart pan|
|1 large||Vidalia onion|
|2 tablespoons||Finely chopped parsley|
Preheat the oven to 350 degrees. In a saute pan, render the bacon until crispy, about 3-4 minutes. Remove from the fat and drain on a paper-lined plate (reserve the fat). In a sauce pot, bring the cream and split head of garlic up to a simmer. Simmer the cream for 4-5 minutes to infuse the cream. Remove from the heat and discard the garlic. In a mixing bowl, whisk the eggs until frothy. Slowly temper the cream into the yolks, whisking constantly. Fold in the bacon and cheese. Season with Crystal, Worcestershire, salt and white pepper.
Pour the filling into the pie shell. Place the pan on a baking sheet.
Bake for 45 minutes to an hour or until the pie sets. Let the pie cool for 8-10 minutes. Slice the pie into 12 pieces. Using a mandoline, shave the onion, paper-thin. Place the shaved onions on top of the tart. Place a slice of the tart on a plate. Garnish with parsley and Essence.
Yield: 12 servings
ESSENCE OF EMERIL SHOW#EE2343