Looking for a dessert that’s as bold as it is indulgent? These Bacon-Topped Chocolate Caramel Tarts combine the luxurious richness of chocolate ganache, the gooey sweetness of caramel, and the smoky crunch of bacon into a single, show-stopping treat. I found this unforgettable recipe on IWuvCooking, and it’s the perfect blend of sweet and savory flavors.
Why You’ll Love This Recipe
These tarts are a symphony of contrasting flavors and textures. The buttery tart shell cradles layers of silky chocolate and caramel, while the crispy bacon topping adds an irresistible smoky crunch. They’re perfect for dinner parties, holidays, or anytime you want to impress with a unique dessert.
Bacon-Topped Chocolate Caramel Tarts Recipe
Ingredients:
For the Tart Shells:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cubed and chilled
- 1 large egg yolk
For the Caramel Filling:
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For the Topping:
- 4 slices cooked bacon, crumbled
- Sea salt flakes (optional)
Instructions:
- Prepare the Tart Shells:
- Preheat your oven to 350°F (175°C). In a food processor, combine flour and powdered sugar. Add cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough comes together.
- Roll out the dough and press it into tartlet pans. Prick the bottoms with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes, then remove the weights and bake for another 5 minutes. Let cool completely.
- Make the Caramel Filling:
- In a saucepan over medium heat, melt the sugar until golden brown, stirring constantly. Add butter and stir until melted. Gradually whisk in the cream and cook for another 2-3 minutes until thickened. Stir in sea salt and let cool slightly before spooning into the tart shells.
- Prepare the Chocolate Ganache:
- Heat the heavy cream in a small saucepan until just simmering. Pour over the chocolate chips in a heatproof bowl and let sit for 2 minutes. Stir until smooth and glossy. Pour the ganache over the caramel layer in each tart shell.
- Add the Bacon Topping:
- Sprinkle crumbled bacon on top of the ganache. Add a pinch of sea salt flakes, if desired.
- Chill and Serve:
- Refrigerate the tarts for at least 1 hour to set. Serve chilled or at room temperature for a dessert that’s sure to impress.
Nutritional Information
Servings: 6 tarts
- Calories: 420 kcal per tart
- Protein: 6g
- Carbohydrates: 38g
- Fat: 27g
- Fiber: 2g
- Sugar: 25g
Tips for Perfect Bacon-Topped Chocolate Caramel Tarts
- Bacon Options: Use candied bacon for a touch of sweetness or maple-flavored bacon for added depth.
- Tart Shells: Make the tart shells a day ahead to save time during assembly.
- Decorate: Garnish with a drizzle of caramel or chocolate for an elegant finish.
- Storage: Store tarts in an airtight container in the refrigerator for up to three days.
These Bacon-Topped Chocolate Caramel Tarts are a one-of-a-kind dessert that will delight your taste buds. Whether you’re hosting a special dinner or simply craving an indulgent treat, this recipe is sure to be a hit. Explore more delicious creations on IWuvCooking.
Bacon-Topped Chocolate Caramel Tarts: A Decadent Sweet and Savory Treat
Ingredients
- 4 cups powdered sugar
- 2 cups unsalted butter
- 2 cups granulated sugar
- 4 cups heavy cream
- 2 teaspoons sea salt
- 1 cup semi-sweet chocolate chips
- 2 cups heavy cream
- 8 strips of bacon, cooked and crumbled
- 1 teaspoon vanilla extract
- 1 pre-made tart shell or pie crust
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan, combine the granulated sugar and 1 cup of heavy cream over medium heat. Stir until the sugar dissolves, then bring to a boil and cook for 5 minutes without stirring.
- Remove the saucepan from heat and stir in the sea salt and vanilla extract. Allow the caramel sauce to cool slightly.
- In another saucepan, heat the remaining 1 cup of heavy cream until just simmering. Remove from heat and add the semi-sweet chocolate chips. Stir until smooth to create the ganache.
- Pour the caramel sauce into the pre-made tart shell, then pour the ganache on top of the caramel layer.
- Sprinkle the crumbled bacon over the top of the tart.
- Refrigerate the tart for at least 30 minutes to set before serving.
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