Smoked Chocolate Tart with Hazelnut Crust and Chocolate Glaze

Preparation info
  • Makes


    ( 9 inch 23 cm ) Tart
    • Difficulty


Appears in
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

You can’t actually see pieces of bacon in this dessert, but one bite and you’ll know it’s there. It lends its salty bite and crunch to the crust, and its rendered fat adds smokiness to the rich, creamy chocolate filling.


For the Tart

  • ¾ cup (100 g) skin-on hazelnuts
  • 5 thin slices crisp cooked


Make the tart: In a food processor, combine the hazelnuts, bacon, sugar, and ½ teaspoon of the salt and pulse a few times to coarsely chop. Add the flour and pulse until the nuts and bacon are finely ground. Add the butter and pulse until the dough just comes together. Lightly butter a 9-inch (23-cm) tart pan or three 4-inch (10-cm) mini tart pans with a removable bottom or spray with nonstick