Bacon Caramel Tart

by Kate on January 10, 2013

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It’s no secret that I kind of have a love affair with the combination of sweet and salty together, especially if that salty sweet combo happens to contain bacon. The ultimate snack food for me is Maple Bacon Caramel Corn. I can scarf down Chocolate Covered Bacon like it’s nobody’s business and I love vanilla ice cream drizzled with Bacon Caramel Sauce. In fact, it’s that very caramel sauce that has brought me to this creation here today. Since it’s probably poor form to eat it straight out of a jar, I have to find socially acceptable ways to transport this fabulousness to my mouth.

Bacon Caramel Tart - FoodBabbles.com #Tart #Bacon #Caramel @KDBabbles

This tart was met with skepticism by my testers who in this case, were my father, step-mother and siblings. Bacon? For dessert? I urged them to just keep an open mind and go with it. As everyone tentatively took their first bites, second bites… I waited. Bite after bite, they liked it! My step-mother who doesn’t even like caramel in the first place, ate her entire piece commenting how good it was so that right there is a testament to the old adage that bacon makes everything better. I garnished mine with a bit of finely chopped, crispy bacon around the edges but that’s totally optional. If you’re not down with bits of bacon in your dessert, you’ll still get that hint of smokiness in the caramel itself. This tart is sweet, smoky and just a little salty. The perfect combination.

Bacon Caramel Tart  - FoodBabbles.com #Tart #Bacon #Caramel @KDBabbles

Enjoy!

~K

*This post may be linked to some or all of these awesome parties!

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Two Years Ago: Adventures with Spaghetti Squash

Bacon Caramel Tart

4 hours

Yield: One 9-inch tart

Bacon Caramel Tart

This tart has a tender crust filled with sweet, smooth, and a little smoky caramel.

Ingredients

    Crust:
  • 10 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 2- 2 ½ cups all-purpose flour
  • 1 tsp. sea salt
  • Caramel Filling:
  • 4 slices of bacon
  • 1 1/4 cup heavy cream, at room temperature
  • 2 cup sugar
  • 12 tbsp. unsalted butter, cubed
  • 1/4 tsp. sea salt

Instructions

    Make the crust:
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until light and fluffy.
  2. Add the eggs and mix just until incorporated, scraping down the sides of the bowl as necessary.
  3. Next, add 2 cups flour and salt. With the mixer on low speed, mix just until incorporated. If the dough is very sticky, add remaining flour if necessary.
  4. Remove the dough from the bowl, form into a disk and wrap in plastic. Chill the dough in the refrigerator for 1 hour.
  5. On a lightly floured work surface, roll out dough to a 10-inch circle. Lay into a 9-inch tart pan and trim any excess dough with a knife. Freeze crust until very firm.
  6. Preheat oven to 350 degrees. Completely cover the crust with a large piece of aluminum foil and place pie weights, dry beans or uncooked rice into the crust. Bake for 30 minutes.
  7. Remove the foil and weights. The tart shell should be light but can be baked an additional 5-10 minutes for a golden color, if desired. Cool completely.
  8. Make the filling:
  9. In a large skillet, fry the bacon until very crispy. Drain on paper towels and set aside.
  10. Add the cream to the bacon pan and let stand for at least 30 minutes and until it reaches room temperature.
  11. In a large heavy bottom pot, melt the sugar over medium-high heat until the sugar melts. Cook until it becomes a deep amber color, swirling the pan to cook evenly.
  12. Add the butter and stir it in until melted.
  13. Pour in the heavy cream (the mixture will foam) and whisk until the mixture becomes a smooth sauce. Lumps may form, if so whisk until they dissolve.
  14. Remove from heat, stir in salt and let cool slightly.
  15. Pour the caramel into the tart shell and gently tilt the tart pan to evenly distribute. Refrigerate until caramel is firm.
  16. If desired, very finely chop 1-2 slices of the bacon and sprinkle around the edge of the tart. The remaining bacon can be reserved for another use. (Or just eaten, which is what I usually do.)
  17. Enjoy!

Notes

Adapted from Sprinkle Bakes

http://foodbabbles.com/2013/01/bacon-caramel-tart/

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{ 53 comments… read them below or add one }

Isabelle @ Crumb January 10, 2013 at 10:32 am

Ooooh… you totally had me at bacon. I’m normally not the biggest fan of super-sweet desserts, so caramel tart isn’t one of my favourites, but that sprinkling of crispy salty bacon sounds like just the thing to tone down the sweetness for folks like me. Brilliant!

Reply

Kate January 10, 2013 at 10:54 am

This is definitely a sweet dessert but the saltiness from the bacon takes it down a notch and the crust is not very sweet at all which cuts the sweetness also. So glad you like this!

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Anna @ Crunchy Creamy Sweet January 10, 2013 at 11:01 am

Wow! Talk about explosion of flavors! This tart looks amazing, Kate!

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Kate January 10, 2013 at 6:11 pm

Thank you Anna! I’m so happy you think so. It was definitely tasty.

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Holly January 10, 2013 at 11:21 am

Oh my jaw dropped upon reading the title of your post. I would LOVE to eat this. Yum!!!

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Kate January 10, 2013 at 6:12 pm

Thank you Holly! It’s easy to make and definitely dangerously easy to eat.

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Megan @ The Pink Flour January 10, 2013 at 11:57 am

Wait…bacon and caramel – I’m in heaven! This looks super delicious! I’m totally with you on being able to scarf down chocolate covered bacon too…my family thinks I’m crazy for even trying it!

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Kate January 10, 2013 at 6:13 pm

My family thinks I’m nuts too with the whole bacon with sweets! It must be a foodie thing, we’re more inclined to try interesting flavor combinations. So glad you like this one!

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ChristineM January 10, 2013 at 12:05 pm

whoa…… my brother would love this…..

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Kate January 10, 2013 at 6:13 pm

Sounds like you’ll need to get baking ;)

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ChristineM January 11, 2013 at 2:01 pm

he got a bacon ornament for Christmas from my sister! ha ha You better believe I better get started! Think I will need to “test run” this first with myself and hubby!

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Kate January 13, 2013 at 10:42 am

That’s awesome!!! I totally NEED a bacon ornament! How has no one thought to give such a thing to me before? Everyone knows I have a *small* addiction to bacon ;) Hope you like this Christine!

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Alice @ Hip Foodie Mom January 10, 2013 at 12:06 pm

Swoon!!! Love this!

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Kate January 10, 2013 at 6:13 pm

Thank you Alice!

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cakewhiz January 10, 2013 at 12:39 pm

i like the sweet and salty combo too and i adore the way you decorated the bits of bacon all around your tart…it looks so pretty!

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Kate January 10, 2013 at 6:17 pm

Thank you! I debated whether I should put that on there but I decided to go for it because I would like it :) My “taste testers” were a little leery given the garnish but they all loved it.

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Jersey Girl Cooks January 10, 2013 at 12:41 pm

Wow! You are tempting me as I am trying to eat a little healthy for the new year.

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Kate January 10, 2013 at 6:17 pm

Well, everything in moderation Lisa ;) so there’s even room for bacon and caramel!

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Danielle @ Something Like Susie Homemaker January 10, 2013 at 3:19 pm

Now this is my kind of dessert! Looks delicious!

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Kate January 10, 2013 at 6:17 pm

Thank you Danielle! I’m so glad you like it.

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Heather | Farmgirl Gourmet January 10, 2013 at 5:16 pm

Oh to the MY. This looks FAB!!!

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Kate January 10, 2013 at 6:18 pm

HA! This comment made me laugh out loud :) “Oh to the MY”… I like that! And I’m so glad that you like this.

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Jess January 10, 2013 at 9:28 pm

This is absolutely brilliant – I would never have thought to try it, but the tart is both beautiful and sounds absolutely amazing!

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Kate January 13, 2013 at 10:33 am

I’m so glad you think so Jessica! It’s an interesting combination that works so well together.

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Kira @ my sesame seed buns January 10, 2013 at 11:19 pm

This sounds very interesting…I LOVE bacon, and caramel. I’ve never had the two together, but I’m sure it’s delish!

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Kate January 13, 2013 at 10:34 am

Well you should definitely give it a try! It’s slightly addictive.

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kelly @ kellybakes January 10, 2013 at 11:58 pm

Let’s be real for a second, when bacon leads, I follow. But, aside from that, I love what you did with the bacon on this tart. By scattering tiny pieces around the edge like you did, you’ve turned bacon into something lovely…which is not an adjective I’m used to using to describing meat! So points for making an amazing-sounding dessert and bonus for making meat look delicate and pretty! I need to make this asap!

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Kate January 13, 2013 at 10:36 am

Aww, Kelly! That was the nicest comment. Thank you. I’m so happy to hear you like this tart. You’re right “lovely” isn’t an adjective I’m used to using to describe bacon either and I’m so glad you think it’s lovely. I debated about whether to garnish the tart with the bacon or not but I’m happy I did. It looked beautiful but it also tasted fantastic without being too overpowering. Thanks again Kelly!

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Jamie January 11, 2013 at 4:14 am

As I wrote on Facebook, I have been avoiding – and scoffing at – all those trendy bacon-for-dessert confections bloggers have been posting but when I saw this my mouth began to water. I couldn’t stop thinking about how much I do love salted butter caramel and I’ll bet this kicks it up one notch entirely! Amazing…. and I am happily sharing it everywhere!

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Kate January 13, 2013 at 10:38 am

Thank you so much for sharing it Jamie! Most importantly though, I’m so happy to hear that you’re intrigued by this dessert and my pictures made your mouth water.

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Javelin Warrior January 11, 2013 at 9:55 am

Sweet heavenly goodness! This is a knockout and love the combination of bacon with caramel. And I’m so glad you made the caramel sauce from scratch which is so much better than the jarred stuff :) Such a beautiful dessert and thank you so much for sharing with Made with Love Mondays – welcome to the series!

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Kate January 13, 2013 at 10:40 am

Thanks for hosting and I’m so glad you liked my tart! And I couldn’t agree more, making homemade caramel takes patience and a watchful eye but it is heads above any jarred caramel sauce I’ve ever tasted.

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Peggy January 11, 2013 at 1:33 pm

This is awesome. I love that the bacon fat subtly infuses the caramel with it’s smoky goodness. Can’t wait to experiment with this!

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Kate January 13, 2013 at 10:40 am

Thank you Peggy! I really hope you enjoy it. Let me know what you think if you do make it!

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cookingrookie January 12, 2013 at 10:11 am

Wow, what a beautiful tart! I have had bacon ice cream, and I would not refuse a slice of that cake to try bacon with caramel :-)

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Kate January 13, 2013 at 10:44 am

Whoa… I need to make bacon ice cream. Yum! I’ve never had that. So glad you like this tart! Thank you!

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Terra January 12, 2013 at 3:44 pm

Wow, even someone who doesn’t like caramel devoured it!!! That must be one AMAZING tart:-) I love the idea of chocolate and bacon together, so I for sure need to try caramel and bacon together now:-) You tart looks gorgeous, and sounds delicious! Hugs, Terra

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Kate January 13, 2013 at 10:47 am

Thank you Terra!

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Meg @ Sweet Twist January 13, 2013 at 4:04 pm

Very cool !!! Oh..I want a piece now!

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Kate January 14, 2013 at 3:21 pm

Thanks Meg!

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Laura Dembowski January 13, 2013 at 8:52 pm

This sounds incredible! Caramel and bacon is such an awesome combination. I would love a slice of this.

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Kate January 14, 2013 at 3:22 pm

Isn’t amazing, the combination? I truly believe bacon makes everything better. Everything!

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Jennifer January 14, 2013 at 10:50 pm

Wow, how decadent and delicious! I could keep scrolling through pictures of this tart all day : ]

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Kate January 16, 2013 at 4:52 pm

Thank you Jennifer! I’m so glad you like it.

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Trish - Mom On Timeout January 16, 2013 at 5:06 pm

Oh heavens! This tart looks INCREDIBLE! Bacon AND caramel??? I’m in! Featuring tonight at Mom On Timeout!

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Kate January 17, 2013 at 3:02 pm

Wow! Thanks Trish! I’m so glad you like it and thanks for the feature. I’m flattered!

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Teddy January 17, 2013 at 8:24 am

Dear Kate, the pictures and description appear scrumptious!
But I’m confused:
Filling ingredients:
4 slices of bacon
Make the filling:
#8 fry bacon
#15 finely chop 1-2 pieces of bacon for garnish.

Usually, I’d make more bacon than the recipe calls for and eat the extra pieces as I cook… But why the difference? Are 2-3 pieces get crumbled up into the filling?

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Kate January 17, 2013 at 3:02 pm

Sorry for the confusion Teddy! Only 1-2 slices are being used for the garnish around the edge, the other 2 slices can be used however you’d like. I personally am with you on eating them as I cook ;) I should have specified that and I’ll edit the recipe to reflect that. The reason we’re doing 4 but only use 2 is because I wanted enough bacon grease in the pan when I infused the heavy cream to really capture that smoky essence of the bacon. I have made the caramel using only 2 slices of bacon and you really couldn’t taste the smokiness so that’s why I fry up 4 pieces, yet use only 2 around the edge. That being said, I have made this caramel sauce with finely chopped bacon in the sauce itself so I think if you added it to the caramel of the tart it could be outstanding. I haven’t tried it myself but it sounds wonderful.

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Pamela January 17, 2013 at 11:07 pm

Thanks so much for linking up to Heavenly Treats Sunday Dessert Link Party! This yummy treat is being featured tomorrow, make sure you come over and get your featured button!

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Kate January 21, 2013 at 8:23 pm

Thanks for the feature Pamela! I’m so happy to hear that you liked this tart.

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Six Sisters January 19, 2013 at 11:57 pm

Thanks for linking up to our Strut Your Stuff Saturday with your bacon caramel tart. It looks so yummy! -The Six Sisters

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Rachel @I Love My Disorganized Life January 22, 2013 at 10:49 pm

Wow, what a combination you have going here! I love the sweet/salty mix any day, but have never tried it with bacon! I think this would be a good start :) thanks for sharing it at Wicked Good Wednesdays!

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Kate January 23, 2013 at 10:28 am

It’s a magical combination! Thanks for hosting and happy to hear you like it!

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