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Candied Bacon and Pecan Meringue Tart with Coffee Frozen Custard

Candied Bacon and Pecan Meringue Tart with Coffee Frozen Custard
Prep Time
1h 20 min
Cook Time
55 min
Yields
9 servings

This elegant dessert is a match made in tastebud heaven!

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ingredients

Coffee Frozen Custard

¼
cup coffee beans
2
cups whole milk
6
egg yolks
1
whole egg
¾
cup + 2 Tbsp white sugar
1
cup heavy cream
½
Tbsp vanilla extract
¼
tsp espresso powder

Pate Brisee

3
⅕ cups pastry flour
2
cups + 1 ½ tsp sugar
1 ½
tsp salt
1 ½
sticks (12 Tbsp) cold unsalted butter, cut into pieces
2
large eggs, whisked
2
tsp vanilla extract

Filling

4
oz maple-cured bacon, (about 5 slices)
6
oz whole pecans
3
Tbsp brown sugar
Salt
2
Tbsp butter
1
cup white sugar
2
tsp vanilla extract
½
orange, Zested
4
large eggs
½
cup light corn syrup
½
cup dark corn syrup

Meringue

2
egg whites
½
cup granulated sugar
½
tsp vanilla extract
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directions

Step 1

Roughly chop the coffee beans and add to a pot, along with the milk. Heat until steaming.

Step 2

Whisk the egg yolks, whole egg and sugar until lightened, about 30 seconds. Temper the eggs by slowly whisking in some of the hot milk. Add back to the saucepan and heat to 170ºF on a thermometer, stirring constantly. Remove from the heat and whisk in the cream, vanilla and espresso powder. Strain through a fine-mesh sieve, then cool in an ice bath.

Step 3

Transfer the frozen custard base to an ice cream maker, churn according to manufacturer’s instructions and then freeze until firm.

Step 4

Combine the pastry flour, sugar and salt in a food processor. Pulse to mix. Add the butter and pulse until blended and the mixture looks like sand. Drizzle in the eggs, 4 teaspoons water, and vanilla; process just until a dough comes together.

Step 5

Transfer the dough to the counter and shape into two 1-inch-thick disks. Wrap in plastic and chill for 30 minutes.

Step 6

Cook the bacon until crispy, though not burned. Drain on paper towels. Reserve 2 tablespoons of the bacon fat, leaving the remaining fat in the pan.

Step 7

Roughly chop the pecans and add them to the bacon skillet, along with the brown sugar and a pinch of salt. Cook over high heat until the sugar melts. Reserve in a bowl.

Step 8

Cream together butter, reserved bacon fat, white sugar and 1/4 teaspoon salt in a stand mixer fitted with the paddle attachment. Mix in the vanilla and orange zest.

Step 9

Add the eggs in 3 additions, scraping the bowl in between. Blend well.

Step 10

Add the light corn syrup and dark corn syrup; blend until smooth. Reserve.

Step 11

Par-bake the tart shell: Roll out lemon-size pieces of pate brisee to a 1/4-inch thickness. Place over nine 4-inch tart pans and gently press in.

Step 12

Roll the pin over the tart pans to cut away excess dough, then prick the dough with a fork. Place the tart pans on a baking sheet and freeze for 30 minutes.

Step 13

Preheat the oven to 350ºF.

Step 14

Place the foil over each tart and fill with pie weights or dried beans. Pre-bake for about 15 minutes, or until the tart shells are lightly browned. Remove the pie weights and foil. Raise the oven temperature to 400ºF.

Step 15

Finish the tart: Place enough pecans in each tart shell to fill them level, then crumble over some bacon. Pour the filling into the tart shells, filling up to the edge.

Step 16

Bake the tarts for 10 minutes. Reduce the oven temperature to 325ºF and bake for another 20 minutes. Let cool.

Step 17

With an electric mixer, whip the egg whites until foamy. Slowly add the sugar and then the vanilla; whip to a medium peaks. Transfer to a pastry bag.

Step 18

Pipe a rosette of meringue onto each tart, then toast with a kitchen torch.

Step 19

Serve the tarts with a scoop of the coffee frozen custard.

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