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.
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 spray. Press the dough evenly into the bottom and up the sides and refrigerate until chilled, about 30 minutes.
In a small saucepan, bring the cream to a simmer over low heat. Put the chocolate in a medium bowl, add the hot cream, and let sit for 20 seconds. Whisk until smooth. Let cool for 5 minutes. Add the eggs, vanilla, and the remaining
Meanwhile, make the chocolate glaze: In a small saucepan over low heat, combine the chocolate, cream,
Remove the tart from the refrigerator, pour the glaze over the top, and spread evenly with an offset spatula. Let sit at room temperature until the chocolate is set, about 30 minutes, or refrigerate for 10 minutes. Garnish with the hazelnuts and whipped cream, if desired. Slice and serve. The tart will keep in the refrigerator, tightly covered, for up to 1 week.
© 2019 All rights reserved. Published by Abrams Books.