Candied bacon and chocolate tartlet with pork scratching snap

4
40 minutes

Ingredients

Sweet pastry

  • 100g of butter, chilled and cubed
  • 50g of icing sugar
  • 175g of plain flour
  • 1 egg

Filling

  • 225ml of double cream
  • 1 tbsp of caster sugar
  • 150g of dark chocolate pellets
  • 125g of streaky bacon, finely chopped
  • 2 tbsp of golden syrup

Pork scratching snap

  • 200g of caster sugar
  • 25g of butter
  • 50g of pork scratchings, finely chopped

Caramel sauce

  • 100g of double cream
  • 50g of light brown sugar
  • 50g of butter

To serve

  • crème fraîche

Method

1
First make your sweet pastry (or pâte sucrée) by blending the butter, icing sugar, plain flour and egg in a food processor and mix until everything comes together into a ball of dough. Wrap in clingfilm and leave to rest in the fridge for an hour
2
Preheat your oven to 160°C/gas mark 3 and butter four individual 10cm tart tins
3
Next make your candied bacon by frying the streaky pieces in a pan until they are cooked through and slightly crispy. Place in a bowl and stir through the golden syrup. To refine further, place in a blender or food processor and pulse very briefly to make smaller nuggets
4
To make the chocolate filling, put the cream and sugar into a saucepan and bring to the boil. Remove from the heat, add the chocolate and mix until melted. Stir in roughly two-thirds of the bacon nuggets (keeping some back for presentation)
5
Pour the chocolate and bacon sauce into the cooked pastry cases, then leave to set at room temperature for an hour or so (this will keep the chocolate filling shiny)
6
To make the pork scratching snap, place the sugar in a saucepan and gently heat until it melts and forms a caramel. Jiggle the saucepan slightly to help it on its way and do keep an eye on it, as in my experience it can burn very quickly
7
Add the butter and the chopped pork scratchings and mix together. Then pour onto a sheet of greaseproof paper, spreading thinly with a pallet knife. Leave to cool and set, then cut or smash with the back of a knife to create shards
8
Finally, make the caramel sauce by heating the butter and sugar together in a saucepan, take off the heat and then mix through the cream
9
To serve, drizzle the caramel sauce over your plate of choice, place the chocolate tart on top, add a quenelle of crème fraiche and a shard of the pork scratching snap and then dot a small spoonful of the remaining candied bacon onto the crème fraiche. Enjoy!