Milk Chocolate Bacon Tart
Yield: 12 servings
Ingredients
Milk 3 Oz
Cream 3 Oz
Bacon, cooked, drained of excess fat 20 g
Semisweet chocolate, 55%, melted, hot 2 Oz
Milk chocolate, 38%, melted, hot 6 Oz
Butter, very soft 2 Oz
Eggs 2 each
Egg yolk 1 each
Vanilla extract 3/4 tsp
Pate sucree tart shells, 2 1/2-inches 12 each
Creme fraiche, whipped as needed
Bacon, cooked crisp, crumbled as needed
Sea salt as needed
Instructions
- Bring milk, cream and bacon to a boil. Cover and infuse 5 minutes. Strain through chinois, pressing on bacon to extract flavors. Discard bacon. Add water as needed to yield 6 ounces.
- Return infusion to heat just until hot. Slowly temper infusion into chocolate. Stir in butter gently, without introducing air. Whisk eggs and yolk with vanilla, then carefully combine with chocolate mixture. Let rest to let air bubbles out.
- Spoon filling into 12 small pre-baked pate sucree tart shells. Allow tarts to rest 5 minutes to allow any air bubbles to escape, for an incredibly smooth texture. Bake tarts in an oven heated to 275 degrees F for about 6 minutes.
- Remove tarts from oven (ganache will be very soft and liquidy in center), then cool for 1 hour to set.
- Serve tarts topped with whipped creme fraiche, crumbled crisp bacon, and a sprinkle of sea salt.
Comments
Tuesday, Sep. 29, 2009
Paula McIntyre
Yum. That looks decadent! Am coming across all sorts of interesting combinations for chocolate desserts...black bean/chocolate brownies, and now a choco-bacon tart! Thanks for sharing!
Wednesday, Sep. 30, 2009
Ann Drury
This looks delicious too. But bacon and chocolate. A very interesting combo. Will have to try this one too.
Wednesday, Feb. 10, 2010
esor
I will never forget 2009 as the year I discovered the magic that is bacon+chocolate. Sounds weird, but after experiencing the perfect marriage of salty and sweet, crispy and smooth, you will understand.