Noodle Tart scented with Bacon and Cardamom

Preparation Time: 15 -20 mins
Notes: This recipe was taken from my “Ready in Minutes” © cookbook. Alan coxon recipe copyright ©

 200g sweet pastry (ready made shop bought pastry)

150g cooked noodles e.g.  rice noodles, leftover vermicelli or linguini works well

6 fresh free range eggs 

50g castor sugar 

½ pt double thick cream 

4 slices bacon [rind removed] and cut in thin strips 

1 tsp ground cardamom seeds 

90g castor sugar and 

150ml water *butter for greasing moulds



Pre-heat oven to 180C [350F] gas mark 4 

1]   Roll  out the pastry thinly and line 4 x 6 inch round lightly buttered tartlet tins 

2]   Place circles of greaseproof or kitchen foil gently into the centre and weigh down with a little rice or baking beans.  

3]  Place on a baking sheet/tray  

4]  Bake the tartlets [blind] in the oven at 180 for around 3 – 4 mins   5]  Beat the egg yolks and castor sugar together until light and creamy  

6]  Warm the cream in a pan, with the cardamom to body temperature and add to the egg yolk and sugar mixture…stirring until well incorporated. 

7]  Place the 90g sugar and 150ml water into a wok or large open pan and bring to the simmer cook for 2-3 mins until slightly syrupy.

8]  Add the strips of bacon, and stir well, cook for a further 2 mins   9]  Add to the cooked pasta and stir well to coat in the sugar syrup and bacon slithers. 

10]  Once coated and ready, using tongues and fork, place some of the noodles and bacon equally into the tartlet cases.  

11]  Pour over the egg coated mixture until level and place into the oven.  Cook for around 12 – 15 mins at 180C 

When ready and the egg custard has cooled slightly, serve just warm, with vanilla ice-cream      

Serves: 4
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