-
1
Toss bacon with brown sugar (coat)
-
2
Put bacon on silpats to bake at 325u00b0F for 15 to 20 minutes or until golden and caramelized
-
3
Save bacon fat for dough, strain through the china cap
-
4
Chop cooked bacon & pour half & half over bacon.
-
5
Add vanilla bean, bring to a boil, let steep for 20 minutes
-
6
Mix eggs yolks, sugar & maple syrup together until sugar dissolves, slowly temper half & half mixture over egg yolks, whisking to make sure the eggs don't scramble.
-
7
Pour back into pot, cook until 170u00b0F, strain through china cap, put into ice bath to cool.
-
8
Add to ice cream machine & churn.
-
9
Blend the fats (bacon fat and unsalted butter) with sugar and salt, on low speed
-
10
Add the egg, yolks, then vanilla. Add flour last
-
11
All at once mix only until incorporated. Dough forms Don't over mix
-
12
Roll out dough, put into tart shell & blind bake until light golden about 15 minutes at 325u00b0F.
-
13
Place butter in saute pan, add apples, sugar and cinnamon, cook over low heat until apples are soft and liquid for apples has evaporated.
-
14
Fill tart shells.
-
15
Cook sugar and glucose to caramel color
-
16
Add cream and butter mix to well combine
-
17
Stir reserve for latter use.
-
18
Mix in food processor, set aside.
-
19
Mix together until a powder is formed, set aside.
-
20
Put caramel sauce on plate, top tart with caramel topping, put tart on plate, scoop ice cream and put onto top of tart, add bacon powder around edge of plate and top with sweet bacon for garnish.
