Ingredients:

  • 1 ½ cups (180 g) All-Purpose Flour
  • 6 tbsp (85 g) Unsalted Butter (chilled and cubed)
  • ½ tsp (2.5 g) Fine Sea Salt (for pastry)
  • 3–5 tbsp (45–75 ml) Ice Water
  • 6 large Duck Eggs
  • 1 cup (240 ml) Double Cream (Heavy Cream)
  • ½ cup (120 ml) Whole Milk
  • 4 oz (115 g) Smoked Salmon (cut into small strips)
  • 2 tbsp (30 ml) Fresh Dill (chopped)
  • 1 tbsp (15 ml) Fresh Chives (snipped)
  • ½ cup (50 g) Freshly Grated Parmesan Cheese
  • ½ tsp (2.5 g) Black Pepper (Freshly ground)
  • Pinch Freshly grated Nutmeg (optional)

Instructions:

  1. Preparing the Pâté Brisée: Whisk together the flour and salt. Cut in the cold, cubed butter using fingertips or a food processor until the mixture resembles coarse breadcrumbs. Drizzle in the ice water one tablespoon at a time, mixing until the dough just comes together into a cohesive ball. Flatten into a disc, wrap tightly, and refrigerate for a minimum of 60 minutes.
  2. Blind Baking Setup: Preheat the oven to 375°F (190°C). Roll the chilled dough into a 12-inch (30 cm) circle and carefully press it into a 9-inch fluted tart tin, trimming the excess. Dock the base all over with a fork, then freeze the lined tin for 15 minutes to prevent shrinkage.
  3. Blind Bake the Crust: Line the pastry with parchment paper, fill with ceramic baking beans or dried rice, and bake for 15 minutes. Carefully remove the weights and paper, and return the crust to the oven for another 5–8 minutes, until the base is dry and lightly golden. Reduce the oven temperature to 350°F (175°C).
  4. Prepare Add-ins: Scatter the smoked salmon strips, dill, chives, and Parmesan cheese evenly over the base of the pre-baked tart shell.
  5. Make the Custard: In a separate bowl, gently whisk the duck eggs, double cream, milk, black pepper, and nutmeg until just combined. Do not over-whisk, as incorporating too much air can result in a rubbery texture.
  6. Fill and Bake: Place the tart tin on a baking sheet and slowly pour the duck egg mixture over the salmon and herbs, filling the crust almost to the brim. Transfer the tart to the preheated oven (350°F / 175°C). Bake for 30–35 minutes, or until the centre is just set and has a slight, barely perceptible wobble.
  7. Cool: Allow the tart to cool completely on a wire rack for at least 30 minutes before slicing. This resting time allows the creamy custard to fully firm up.