Ooey-Gooey Bacon Tarts

Ingredients:
18 tart shells, frozen
2 Tbsp. Butternut Squash Seed Oil
1 c. lightly packed dark brown sugar
1/4 c. Black Currant Balsamic
2 eggs, beaten
1 tsp. Vanilla White Balsamic
3/4 c. chopped pecans
6 slices bacon, diced, cooked, and drained
Salted Caramel Chocolate Sea Salt

Instructions:

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

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