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
For the Crust
1 & 1/2 cups
Ginger Snap Crumbs
Graham Cracker Crumbs
Ground Cayenne Pepper
Unsalted Butter (1 stick) Melted
For the Filling
Crumbled Cooked Bacon
Heavy Whipping Cream
Chopped Dark Chocolate(at least 55% Cocoa)
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.
For the Filling
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.