Ingredients :

• Heavy cream (Crème fraîche) — It’s the soul of the filling. Use cream with at least 30% fat — the low-fat version will make the filling too runny and a bit sad. Isigny or heavy Elle & Vire work very well. This is what gives that melting texture that holds together without becoming rubbery.
• Smoked turkey lardons — They replace classic bacon here. The smokiness is there, the saltiness too — the result is very close. Sauté them dry in the pan: they sizzle loudly in the first few seconds and release their own juices. That’s exactly what we’re looking for.
• Butter — Cold, cut into small cubes. This is the basic rule for a good shortcrust pastry. If the butter is too soft, the dough becomes elastic and shrinks during baking. When cold, it creates those small layers of fat that make the pastry crumbly and crispy.
• Nutmeg — A pinch, no more. It shouldn’t be overtly tasted — it’s there to round out the cream’s flavor, giving it a slight depth. Grate it fresh if you have a whole nut. It’s significantly more fragrant than the powder.