chocolate ganache tart with bacon fat shortbread crust

we had some people over for a big breakfast for dinner, and ended up frying two big packs of bacon.  i saved the fat because i had seen so many bacon fat recipes online, i was anxious to try one out.  people use it in caramels, brownies, and chocolate chip cookies – basically anything sweet that also tastes delicious contrasted with a little salt.

i had also been wanting to replicate a very tasty dessert from four cafe in eagle rock, which is a basically this same thing but with a lavender shortbread crust.  so i followed a recipe from not without salt for the crust, but a third the original amount since it is such a large recipe.  and i filled it with the simplest ganache there is, just chocolate and milk.

see below how to save and store your bacon fat, for the next time you fry up some bacon.  or you might be able to find some at a specialty grocery store or butcher shop.  it adds the most wonderfully smokey and salty flavor to the chocolate and buttery crust, it makes it irresistible.  just editing these photos has been making my mouth water – enjoy!

bacon fat shortbread crust
1/4 c butter
1/4 c bacon fat
1/3 c sugar
2 tbsp brown sugar
1/4 tsp salt
1 egg yolk
2 tsp vanilla extract
1 1/4 c all-purpose flour

simple chocolate ganache
10 oz dark chocolate
2/3 c any type of milk

 

make the crust first.  you’ll need the bacon fat soft to measure it so leave it out for a few hours, take the butter out about 30 minutes before using.

beat the butter, bacon fat and sugars together for a few minutes until fluffy – i did this in my kitchenaid mixer with the whisk attachment.

then add in the salt, egg yolk and vanilla extract and mix in – i did this with the paddle attachment.  while the mixer is on low, slowly add in the flour until the dough comes together.

spray your tart pan with cooking spray before evenly pressing in the shortbread dough.  stick in the freezer for a few minutes while you preheat the oven to 325F.

once the oven is heated up, bake the crust for about 20 minutes or until starting to lightly brown around the edges.  then let it cool while you make the ganache.

you can heat the milk up over the stove like i do, until it just starts to bubble, or you can microwave it.  just put the chocolate pieces in a medium-sized bowl and pour the hot milk over it, stir until no lumps remain.  pour this mixture into the baked crust and spread out evenly to the edges.  let the whole tart cool down until the ganache is solid, you can speed this up in the fridge.

once it’s cooled, sprinkle with powdered sugar and slice.  enjoy immediately or store in a tupperware for a day or two.

since this is so rich it would go great with some vanilla ice cream or fresh whipped cream!

Recipe by Jacqueline Gabardy, L.Ac. of Pivot Acupuncture & Herbs

Comments

2 Responses to “chocolate ganache tart with bacon fat shortbread crust”
  1. ileana says:

    Wow, this sounds great!

  2. Debbie says:

    That looks amazing.

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