Bacon Butter Tarts
Bacon plus butter equals sheer bliss.
Classic butter tarts couldn’t possibly get any better… until you add bacon. Store-bought frozen pastry shells work great for this recipe, and I like the added shortcut of using pre-cooked bacon crumbles as well.
The buttery filling, touch of vanilla, and smoky bacon flavours combine to make these treats decadent and impossible to resist.—CFG
Ingredients
This recipe makes ~24 tarts and can easily be halved for a smaller batch.
24 frozen tart shells
2 cups of packed brown sugar (I use 1 cup golden brown sugar and 1 cup Demerara sugar)
1 cup of golden corn syrup
~ 1 1/2 cups pre-cooked bacon crumbles
1/2 cup of salted butter
4 eggs
2 tsp vanilla extract
Directions
Line a large cookie sheet with parchment paper and arrange the frozen tart shells on it, then set aside. Preheat the oven to 350F.
Melt 1/2 cup of salted butter in a microwave-safe bowl and set aside.
In a large mixing bowl, mix together 1 cup of golden corn syrup, 2 tsp of vanilla extract, 2 cups of packed brown sugar and 4 eggs. Mix together with a hand mixer or whisk by hand until ingredients are thoroughly combined.
Next, slowly add in the 1/2 cup of melted better while stirring the mixture continually.l until all the butter is fully incorporated and the mixture is glossy and smooth.
Spoon the mixture into the tart shells using a large spoon or serving ladle. (I fill them right to the scalloped edging of the pastry shell).
Bake the tarts for 20-25 minutes or until the scalloped pastry edges are golden brown. (The filling will be foamy and domed like a soufflé.)
Just before removing warm the bacon crumbles in the microwave for 20 to 25 seconds .
Remove the tarts from the oven and sprinkle bacon crumbles on each tart.
Allow the tarts to cool completely. The mixture will settle and stiffen once cooled.
Serve and enjoy!
