In a large bowl, combine the flour and salt. Mix in the cold butter using a pastry cutter or your fingers until it resembles coarse crumbs.

Add cold water, one tablespoon at a time, until the dough just comes together. Shape it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan.

Press the dough into the pan, trim the edges, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 10 minutes until lightly golden.

In a skillet, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and drain on paper towels.

In a large bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until fully blended.

Spread the cooked bacon evenly over the cooled crust. Pour the custard mixture over the bacon.

Reduce the oven temperature to 350°F (175°C) and bake for 35-40 minutes, or until the custard is set and the top is golden.

Let cool for about 10 minutes before slicing. Serve warm or at room temperature.