Spicy Chocolate Bacon Pecan Tart

March 10, 2011
3 Ratings
  • Serves 8
Author Notes

This sweet and spicy tart is perfect to warm you up on a cold night! I had been playing around with the idea of chocolate and cayenne in the form of a tart or pie. The bacon was a last minute addition from leftover breakfast that morning. As I was toasting the pecans, I saw the bacon on the counter. So I crushed it up, and added it! Oh my! Spicy sweet nutty chocolatey bacon! Who knew? Don't ask, just eat it. —Sarah Plumley

What You'll Need
  • For the Crust
  • 1 & 1/2 cups Ginger Snap Crumbs
  • 1/2 cup Graham Cracker Crumbs
  • 2 tablespoons Sugar
  • 1 teaspoon Ground Cayenne Pepper
  • 1/2 teaspoon Groud Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter (1 stick) Melted
  • For the Filling
  • 1 cup Pecan Pieces
  • 4 pieces Crumbled Cooked Bacon
  • 2 tablespoons Brown Sugar
  • 1 dash Ground Cinnamon
  • 1 dash Ground Cayenne
  • 2 tablespoons Water
  • 1 cup Heavy Whipping Cream
  • 7 ounces Chopped Dark Chocolate(at least 55% Cocoa)
  • 2 Eggs Beaten (room temperature)
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Cayenne Pepper
  • 1/2 teaspoon Salt
  1. For the Crust
  2. Combine crumbs, sugar, spices and salt in a bowl. Add the melted butter, and stir until completely combined. Press crumb mixture into a 10" tart pan, or 9" pie pan. Place in freezer for 30 minutes. Take crust out of freezer, and place directly into 350 oven. Bake 25-30 minuntes, until crust begins to brown. Remove crust from oven, and cool completely.
  1. For the Filling
  2. Combine pecans, dash of cinnamon and dash of cayenne, and brown sugar in a non-stick skillet. Cook on stovetop medium low heat until pecans begin to toast (you will smell them). Then add the crumbled bacon. Add water and stir until sugar is dissolved, and most of the water has evaporated. Pour onto plate, and place in freezer to cool thoroughly. Once cooled, chop coarsely. Chop dark chocolate and place in large heatproof bowl. Heat heavy whipping cream in sauce pan until just boiling, and then pour over chopped chocolate. Let sit 2 minutes, and then stir until combined and smooth. Add eggs, one at a time while stirring. Add cinnamon, cayenne and salt until smooth. Pour filling into prepared crust, and bake at 350 for 30 minutes. Immediately after you take the tart out of the oven, top with pecan/bacon mixture. Cool completely at room temperature before slicing.

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