• Melted butter, for greasing
  
• 1 1/2 cups plain flour
  
• 125g chilled butter, cubed
  
• 1 egg yolk
  
• 2 Tbsp chilled water
  
• 4 rashers bacon, chopped
  
• 5 eggs
  
• 300ml cream

1 Preheat oven to 200°C. Brush a 23cm fluted, loose-bottom flan tin with butter.

2 Put flour and butter cubes in a food processor,
process until mixture resembles breadcrumbs. With motor running, add
the egg yolk, then gradually add enough water until the mixture begins
to form a ball. Turn out onto a floured surface. Knead lightly to bring
together. Wrap in baking paper and refrigerate for 20 minutes.

3 Roll pastry out on a floured surface to 4mm thick,
and carefully ease pastry into the prepared tin. Roll any excess pastry
back into the tin or trim away the excess with a sharp knife. Line the
pastry with a piece of baking paper and fill with rice. Put tin on an
oven tray and bake for 10 minutes, reduce heat to 180°C. Remove paper
and rice and return to oven for 10 minutes.

4 Heat a heavy-based pan.
Cook the bacon, stirring, until crispy. Drain on paper towel. Whisk
eggs in a bowl, add cream, season well and beat until combined.
Sprinkle bacon over the base of the pastry. Pour the egg mixture over
the back of a large metal spoon into the pastry shell. Bake for 35-40
minutes until custard is just set.