Prepare the pastry: Add butter, flour, and salt to a food processor and pulse until the mixture resembles breadcrumbs.

Add egg and lemon juice and process until the mixture forms a ball.

Turn onto a floured surface and gently knead to bring the dough together.

Wrap in cling wrap and chill for at least 30 minutes.

Make the filling: Melt half the butter in a frying pan.

Add onion and cook until translucent. Add garlic and cook for 1 minute.

Remove from heat and transfer to a bowl.

Melt remaining butter in the same pan, add bacon, and caramelize slightly, stirring occasionally.

Add to the onions and stir to combine.

Preheat oven to 200 degree Celsius.

Lightly grease an 8 inch fluted tart tin or 12 mini tart molds.

Roll pastry dough to 2-3mm thickness.

Gently ease into the prepared tart tin, pressing it into the edges.

Trim the extra sides with a sharp knife and prick the base using a fork.

Lay a sheet of baking paper over the base and fill with rajma or chana and blind bake pastry for 15-20 minutes or until golden.

Remove from oven, remove the beans along with the baking paper and return to the oven for 5 minutes to crisp.

Whisk together cream, eggs, and yolks in a bowl. Season with salt and pepper.

Fill the base of the blind baked pastry shell with onion & bacon mixture, sprinkle half the cheese and then pour over egg mixture and top with the rest of the cheese.

Bake for 15 minutes and then reduce temperature to 160 degree Celsius and bake until set for about 5 minutes.

Serve warm.