by Sarah Plumley
View
my 1 recipe »
Sarah Plumley's Notes:
Expand1 & 1/2 cup Ginger Snap Crumbs Ask a question about this ingredient
1/2 cup Graham Cracker Crumbs Ask a question about this ingredient
2 tablespoons Sugar Ask a question about this ingredient
1 teaspoon Ground Cayenne Pepper Ask a question about this ingredient
1/2 teaspoon Groud Cinnamon Ask a question about this ingredient
1/2 teaspoon Ground Ginger Ask a question about this ingredient
1/2 teaspoon Salt Ask a question about this ingredient
1/2 cup Unsalted Butter (1 stick) Melted Ask a question about this ingredient
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.
Ask a question about this step1 cup Pecan Pieces Ask a question about this ingredient
4 pieces Crumbled Cooked Bacon Ask a question about this ingredient
2 tablespoons Brown Sugar Ask a question about this ingredient
1 dash Ground Cinnamon Ask a question about this ingredient
1 dash Ground Cayenne Ask a question about this ingredient
2 tablespoons Water Ask a question about this ingredient
1 cup Heavy Whipping Cream Ask a question about this ingredient
7 ounces Chopped Dark Chocolate(at least 55% Cocoa) Ask a question about this ingredient
2 Eggs Beaten (room temperature) Ask a question about this ingredient
1 teaspoon Ground Cinnamon Ask a question about this ingredient
1 teaspoon Ground Cayenne Pepper Ask a question about this ingredient
1/2 teaspoon Salt Ask a question about this ingredient
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.
Ask a question about this step
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
