Ingredients:
18 tart shells, frozen
2 Tbsp. Butternut Squash Seed Oil
1 c. lightly packed dark brown sugar
1/4 c. Maple Balsamic
2 eggs, beaten
1/2 tsp vanilla
3/4 c. chopped pecans
6 slices bacon, diced, cooked, and drained
Saltwest Salted Caramel Chocolate Sea Salt
18 tart shells, frozen
2 Tbsp. Butternut Squash Seed Oil
1 c. lightly packed dark brown sugar
1/4 c. Maple Balsamic
2 eggs, beaten
1/2 tsp vanilla
3/4 c. chopped pecans
6 slices bacon, diced, cooked, and drained
Saltwest Salted Caramel Chocolate Sea Salt
Preheat oven to 350˚F. Place frozen tart shells on a baking sheet. In a large bowl, combine Butter Olive Oil and brown sugar. Add Black Current Balsamic Vinegar, eggs, Vanilla Balsamic Vinegar, pecans, and bacon. Mix well.
Divide mixture evenly between 18 tart shells. Bake 20-25 minutes or until pastry is golden brown and filling is set. Remove to wire rack. Cool slightly. Serve warm with a scoop of ice cream or a sprinkle of Salted Caramel Chocolate Sea Salt (or both!)
*Tested in Bacon Cooking Class
