Every dessert can benefit from a little bacon. Surprise your dinner guests with the unexpected in these perfect little summer tarts (hey, we still have a week and a half of summer left!) made with peaches, plums and bacon. The trick to the bacon whipped cream is to wait until the very last minute to fold the crispy bacon bits in. That way, everyone will still get a nice crunch when they bite into the cream topped tart!
(Head here to watch the clip where I whip up these bacon-centric tarts using some amazing Alberta hutterite bacon on Breakfast Television to help celebrate International Bacon Day this past weekend!)
What you’ll need…
Tart filling:
2 peaches (halved and thinly sliced)
4 small plums (halved and thinly sliced)
2 tablespoons cane sugar
2 tablespoons water
½ teaspoon vanilla extract
2 teaspoons cornstarch
2 teaspoons water
⅓ cup fresh basil leaves (loosely torn)
Bacon whipped cream:
2 cups whipping cream
¼ teaspoon vanilla extract
¼ cup finely chopped cooked bacon (as crispy as possible!)
12 small pre-baked tart shells
Directions:
Tart filling:
Place the first 5 ingredients in a large pan or pot on medium-high heat and cook until fruit is very tender, about 10-12 minutes.
Combine cornstarch and water and add to pot and allow to cook for 1 more minute to help thicken the fruits’ cooking liquid.
Remove from heat, add torn basil leaves and allow to cool to room temperature. Set aside until ready to assemble tarts.
Bacon whipped cream:
Combine whipping cream and vanilla and whip until cream reaches stiff peaks. Right before assembling tarts, fold in crispy bacon bits.
Assembly:
Place a generous spoonful of fruit mixture into each tart shell, top with a dollop of bacon whipped cream and garnish with a basil leaf.
Serves 5-6
Total cook time…20 minutes
