Beer, Bacon and Pecan Tart

December 9, 2013 1:59 am Published by Leave your thoughts

We’ve got an amazing recipe to devote to one of our favorite food holidays. This recipe comes from Howells & Hood. At Howells & Hood in Chicago, a beer-centric restaurant and bar with more than 180 beer varieties on tap, located in the iconic Tribune Tower on Michigan Avenue, the chefs are making a fantastic bacon dessert. Dubbed the “Beer, Bacon, Pecan Tart,” this fun recipe would be perfect for holiday entertaining and utilizes bacon (and beer!) in a unique take on the traditional pecan pie.

Don’t be daunted by the ingredient list here. These come together much faster than you would think, and the results are definitely worth the effort. This recipe will create 10 tarts for you and your soon-to-be-mega-impressed-with-your-mad-cooking-skillz family members and dinner guests. And hey, it’s the holiday season! What better way is there to relax and unwind than making tarts with beer, bourbon and bacon in them? Exactly.

Photo credit: Flik Photography

2 ½ cups flour
1 cup cold butter
1/3 cup cold water
1 tsp. salt
1 tbs. sugar

1 cup stout beer
4 oz. cold butter
4 cups pecans
2 cups brown sugar
½ cup corn syrup
¼ cup heavy cream
2 eggs
5 strips bacon

2 egg yolks
2 tbs. bourbon
1/8 tsp. vanilla extract
1 tbs. sugar
3/8 tsp. mustard

Candied Bacon Garnish:
1 oz. bacon
¼ tbs. Dijon mustard
2 tbs. brown sugar

Makes approximately 10 individual tarts

The night before…

1. Combine water and sugar, stir to dissolve sugar, refrigerate for 10 minutes
2. Cut butter into flour & salt
3. Transfer to large bowl, add water mixture, mix until just combined
4. Knead gently a few times, roll into log form and wrap tightly with plastic wrap
5. Chill overnight.

Bourbon Sabayon
1. Combine bourbon, vanilla, sugar, and egg yolks in a medium bowl, whisk to combine
2. Set bowl over gently simmering water
3. Whisk constantly for 10-12 minutes, until mixture is doubled in volume and has thickened (mixture should reach 165 degrees F when done and thickened)
4. Whisk in mustard powder and chill overnight

The next morning…

1. Cut log into 10 equal slices, roll out, press into tart molds, dock, cover and freeze.

Later that day…

1. Place strips of bacon between two wire racks to prevent bacon from curling
2. Bake for 10-15 minutes at 350, low blower until bacon is just about fully cooked and most of fat has rendered out
3. Let cool, pat as much fat off as possible.
4. Brush bacon with thin layer of mustard then press into brown sugar to coat.
5. Lay in a single layer on a cooling rack on a parchment lined baking sheet
6. Bake at 350, low blower for an additional 3-4 minutes, until sugar has caramelized
7. Let cool completely

Begin cooking the crust with filling…

Crust & Filling

1. Line with tin foil, blind bake from frozen at 400 F for 10 minutes, flipping halfway through
2. Remove and fill with bacon pecan tart filling and bake at 350F for 15 minutes.
3. Sprinkle cooked chopped bacon over tarts and bake for an additional 3-4 minutes
4. Let cool then remove from molds.
5. Drizzle Bourbon Sabayon over pastry and enjoy!

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