Name: Smoked Chocolate Tart with Hazelnut Crust and Chocolate Glaze
Yield: Makes 1 (9-inch/23-cm) Tart or 3 (4-inch/10-cm) Mini Tarts
Ingredients: ¾ cup (100 g) skin-on hazelnuts; 2 tablespoons granulated sugar; 5 thin slices crisp cooked bacon, finely chopped; 1 cup (125 g) all-purpose flour; ¾ teaspoon kosher salt; 1¼ cups (300 ml) Bacon Heavy Cream; ½ cup (115 g) unsalted butter, slightly softened; 1⅓ cups (225 g) bittersweet chocolate, chopped (not more than 65% cacao); 2 large eggs; 1 teaspoon pure vanilla extract; 2 ounces (55 g) bittersweet chocolate, finely chopped; ¼ cup (60 ml) Bacon Heavy Cream; 1 teaspoon light corn syrup; Chopped toasted hazelnuts; Whipped cream

Preparation info

Makes
1
( 9 inch 23 cm ) Tart

Difficulty
Medium

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.

Ingredients

For the Tart

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

Dessert

Method

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