Candied Bacon And Pecan Meringue Tart With Coffee Frozen Custard
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
45
Spice
58
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Coffee Bean (whole)2 cups
Whole Milk1 cup
White Sugar1 cup
Heavy Cream1 tsp
Vanilla Extract1 tsp
Espresso Powder3.2 cups
Pastry Flour2 cups
Sugar (plus 1 1/2 teaspoons)1
Salt4 large
Egg170 g
Pecan (whole)3 tbsps
Brown Sugar2 tbsps
Butter1 cup
Light Corn Syrup1 cup
Granulated SugarDirections:
1
For the pate brisee: Combine the pastry flour, sugar and salt in a food processor
2
Special equipment: nine 4-inch tart pans For the coffee frozen custard: Roughly chop the coffee beans and add to a pot, along with the milk
3
Heat until steaming
4
Whisk the egg yolks, whole egg and sugar until lightened, about 30 seconds
5
Temper the eggs by slowly whisking in some of the hot milk
6
Add back to the saucepan and heat to 170 degrees F on a thermometer, stirring constantly
7
Remove from the heat and whisk in the cream, vanilla and espresso powder
8
Strain through a fine-mesh sieve, then cool in an ice bath
9
Transfer the frozen custard base to an ice cream maker, churn according to manufacturer's instructions and then freeze until firm
10
Pulse to mix
11
Add the butter and pulse until blended and the mixture looks like sand
12
Drizzle in the eggs, 4 teaspoons water, and vanilla; process just until a dough comes together
13
Transfer the dough to the counter and shape into two 1-inch-thick disks
14
Wrap in plastic and chill for 30 minutes
15
For the filling: Cook the bacon until crispy, though not burned
16
Drain on paper towels
17
Reserve 2 tablespoons of the bacon fat, leaving the remaining fat in the pan
18
Roughly chop the pecans and add them to the bacon skillet, along with the brown sugar and a pinch of salt
19
Cook over high heat until the sugar melts
20
Reserve in a bowl
21
Cream together butter, reserved bacon fat, white sugar and 1/4 teaspoon salt in a stand mixer fitted with the paddle attachment
22
Mix in the vanilla and orange zest
23
Add the eggs in 3 additions, scraping the bowl in between
24
Blend well
25
Add the light corn syrup and dark corn syrup; blend until smooth
26
Reserve
27
Par-bake the tart shell: Roll out lemon-size pieces of pate brisee to a 1/4-inch thickness
28
Place over nine 4-inch tart pans and gently press in
29
Roll the pin over the tart pans to cut away excess dough, then prick the dough with a fork
30
Place the tart pans on a baking sheet and freeze for 30 minutes
31
Preheat the oven to 350 degrees F
32
Place the foil over each tart and fill with pie weights or dried beans
33
Pre-bake for about 15 minutes, or until the tart shells are lightly browned
34
Remove the pie weights and foil
35
Raise the oven temperature to 400 degrees F
36
Finish the tart: Place enough pecans in each tart shell to fill them level, then crumble over some bacon
37
Pour the filling into the tart shells, filling up to the edge
38
Bake the tarts for 10 minutes
39
Reduce the oven temperature to 325 degrees F and bake for another 20 minutes
40
Let cool
41
For the meringue: With an electric mixer, whip the egg whites until foamy
42
Slowly add the sugar and then the vanilla; whip to a medium peaks
43
Transfer to a pastry bag
44
Pipe a rosette of meringue onto each tart, then toast with a kitchen torch
45
Serve the tarts with a scoop of the coffee frozen custard