Tantalizing Tart!

Okay, all of you chocolate lovers (and bacon lovers) . . . here’s a recipe that is sure to please.  And, a very versatile recipe (you could actually substitute all sorts of things for the bacon: candied orange peel, raspberries, etc. — but why would you want to?).  Enjoy!

Chocolate Tart with Candied Bacon

Candied Bacon
3 Tablespoons of brown sugar
6 slices of bacon (only six?)
1/2 teaspoon chili powder

Tart Shell
1-1/2 cups of all-purpose flour
1/4 cup of granulated sugar
1/2 cup of cocoa powder
1/2 teaspoon of salt
3/4 cup of butter, cubed
1 egg yolk
2 Tablespoons of cold water

6 ounces of bittersweet chocolate, finely chopped
1 cup of whipping cream
3 Tablespoons of sugar
1 Tablespoon of cocoa powder
1/2 teaspoon of vanilla
1 large egg, slight beaten

1.  Preheat oven to 400 degrees F.  Place brown sugar and chili powder in a bowl.  Add bacon slices and run sugar mixture into the meat.  Place on a parchment-lined baking sheet.  Sprinkle any remaining sugar mixture over the bacon.  Bake for 15 to 20 minutes or until the bacon is crisp and candied.  Remove from the pan with tongs (while still hot) and place on a  greased plate or wire rack to cool.  Do NOT put on paper towels as the sugar will stick to the paper as it cools.

2.  Combine the flour, sugar, cocoa powder and salt in a bowl.  Mix in the butter with your fingers until the mixture resembles fine breadcrumbs.  In a separate bowl, beat together the egg yolk and water.  Stir the egg mixture into the flour mixture and squeeze it together into a ball.

3.  Grease an 8- or 9-inch pie plate or tart tin.  Pat in pastry in a thin, even layer.  Prick with a fork and freeze for 30 minutes.

4.  Preheat oven to 400 degrees F.  Place the chopped chocolate in a medium heat-proof bowl.  In a snall pot over medium heat, combine the cream, sugar, and cocoa powder.  Bring to a boil, whisking to dissolve the cocoa and sugar completely (about 2-3 minutes).  Pour the mixture over the chopped chocolate and allow it to rest for 30 seconds before whisking it together to form a smooth consistency.  Add the vanilla and stir in the egg until well blended.

5.  Bake the tart shell for 10 minutes (or until fully cooked).  Remove from the oven.  Pour the chocolate mixture into the tart shell and bake for 15 to 20 minutes or until the edges are set and the middle is slightly jiggly.  Do not over-bake.  Chill for 3 hours until set.

6.  Crumple the candied bacon into small pieces and scatter over the tart.  Serve with a dollop of sweetened whipped cream.


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