Posts Tagged ‘bacon recipe’
These aren’t exactly raspberry jelly doughnuts, but rather my play on one, with bacon, of course! They are more similar to a bacon-wrapped date, but those aren’t so fun sounding. Here’s how you can easily make them at home:
Preheat your oven to 350 degrees F. Line your pan with tin foil and place your cooling rack on top.
To make the filling pulse in the blender for about 20-30 seconds:
- 1/2 cup Medjool dates
- 1/2 cup salted roasted almonds
- 1/4 cup fresh raspberries
- 1 TBS raspberry liqueur
- pinch of cayenne pepper
- About 10-12 pieces of your favorite bacon
Place 1 TBS of the filling at the bottom of your bacon pieces and roll them up. Bake for about 30-40 minutes depending on how you like your bacon. I prefer mine on the crunchy side. Allow your bacon to cool completely before finishing with powdered sugar. They are best eaten as soon as you finish decorating them and are perfect for any party hor d’oeuvre, dessert or any time snack!
This is most certainly a sexy bacon recipe at its finest. This sinful tart starts with a Nutter Butter cookie shortbread crust and is then filled with a smooth and creamy peanut butter center, crunchy smoked bacon bits and topped with a dark chocolate ganache.
One of my favorite store bought cookies, besides Oreos, are Nutter Butters – hands down. I mean, who doesn’t love those crunchy, peanut buttery things? I also love making and devouring freshly baked shortbread. So, it was only natural that I created this tart with a Nutter Butter shortbread crust. The center is much like a peanut butter budino, or pudding. I even think chopping up some fresh or caramelized bananas would go quite nicely, as well.
There are four easy steps to making this delicious Nutter Butter Chocolate Peanut Butter Bacon Tart.
First, the crust…
I used a 9.5″ tart pan.
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 3/4 cup unsalted butter
- 1 cup crushed Nutter Butter cookies in a food processor
Preheat your oven to 325 degrees.
In a large bowl, combine the flour, sugar, salt and Nutter Butters. Add the butter and with your hands work the butter into the flour mixture until there are no chunks of butter left and the dough starts to hold together.
Now you are ready to line your tart pan with the dough. Chill the dough in the refrigerator for 20 mins.
Bake for 25 mins, just until the dough loses its sheen, but do not brown it. You will want to line it first with wax or parchment paper and fill with pie weights or beans or rice so that the dough does not start to puff up and rise. Allow to cool.
You are going to chop 12 slices of bacon into 1/4″ strips. I first cut the bacon lengthwise and then into tiny squares. Pan fry them until crispy and then set them on paper towels to strain and cool. You should have about 1 cup of bacon bits.
Once your tart shell is cool and your bacon, add the bacon to the bottom.
Now for the peanut butter center…
- 1-1/2 cups whole milk
- 1/4 tsp salt
- 3 large egg yolks
- 1/3 cup brown sugar
- 4 tsp all-purpose flour
- 1/2 cup creamy peanut butter, I like natural peanut butter – not Jif or Skippy
- 1/2 tsp vanilla extract
- 1/2 cup milk chocolate
In a medium saucepan bring the milk and salt to a simmer over medium heat, stirring occasionally. Whisk the egg yolks in a small bowl with the brown sugar, and flour until well blended. Slowly add the hot milk, whisking constantly. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until it thickens and comes to a full boil. Continue to cook, whisking constantly, for 1 min. Remove the pan from the heat and add the peanut butter, milk chocolate and vanilla and whisk until well blended.
Pour the hot peanut butter mixture into the crust and spread evenly. You’ll want to cover the tart with plastic wrap so that a skin does not form on the surface. Chill the tart overnight.
And finally the chocolate ganache…
Once your tart is fully chilled, in a small bowl you’ll want to melt 1/2 cup of dark chocolate either in a double boiler or in the microwave. Once melted whisk in 1/4 cup of unsalted butter and 1 TBS corn syrup. With and offset spatula spread your ganache evenly over the tart and chill again for at least 30 minutes for it to set before serving.
I like to garnish a piece with a Nutter Butter cookie right on top!
Have fun with this bacon recipe and let me know how yours turns out.
Peace, love and bacon!
Tara – The Bacon Vixen