Smoked Chocolate Tart with Hazelnut Crust and Chocolate Glaze


Preparation info

  • Difficulty


  • Makes


    ( 9 inch 23 cm ) Tart

Appears in

The Bacon Bible

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 bacon, finely chopped
  • 2 tablespoons granulated sugar
  • ¾ teaspoon kosher salt
  • 1 cup (125 g) all-purpose flour
  • ½ cup (115 g) unsalted butter, slightly softened
  • cups (300 ml) Bacon Heavy Cream
  • 1⅓ cups (225 g) bittersweet chocolate, chopped (not more than 65% cacao)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

For the Chocolate Glaze

  • 2 ounces (55 g) bittersweet chocolate, finely chopped
  • ¼ cup (60 ml) Bacon Heavy Cream
  • 1 teaspoon light corn syrup

Optional Toppings

  • Chopped toasted hazelnuts
  • Whipped cream


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.

Preheat the oven to 350°F (175°C). Cover the dough in the tart pan with parchment paper and fill with ceramic baking beans or dried pulses. Put the tart pan on a baking sheet and bake for about 15 minutes, until the pastry is firm, then remove the weights and parchment and cook for about 5 minutes more, until golden brown. Let cool on a wire rack for 15 minutes. Leave the oven on.

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 ¼ teaspoon salt and whisk until smooth. Pour the mixture into the prepared tart shell and bake until the edges are set but the center is still a bit wobbly, about 12 minutes. The filling will continue to set as it cools. Let cool to room temperature, then refrigerate until chilled, about 2 hours.

Meanwhile, make the chocolate glaze: In a small saucepan over low heat, combine the chocolate, cream, 1 tablespoon water, and the corn syrup and cook, stirring constantly, until the chocolate is melted and the mixture is smooth, about 3 minutes.

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.