Savory Sweets!!!

Over the last few years, savory components have gradually crept into the bakery world. Cheyenne chocolate cupcakes, Ham and cheese cupcakes, avocado ice cream!
People like to try new things. Adding a bit of savory actually can enhance the flavor of the dessert, without making it overly sweet. As I am in the food industry, I like to bake what people want to buy!
On that note, this weekend I made a milk chocolate and bacon tart, with candied bacon on top. I actually really liked it!

MILK CHOCOLATE BACON TART

6 oz. Milk
6 oz. Cream
3 0z. Bacon, cooked, drained of excess fat
4 oz. Semisweet chocolate, 55%, melted, hot
12 oz. Milk chocolate, 38%, melted, hot
4 oz. Butter, very soft
4 ea.Eggs
2 Egg yolk
1 ½ tsp.Vanilla extract

Crème fraîche, whipped
Bacon, cooked crisp, crumbled
Maldon sea salt
Instructions:

1. Bring milk, cream and bacon to a boil. Cover and infuse 5 minutes. Strain through chinois, pressing on bacon to extract flavors. Discard bacon. Add water as needed to yield 6 ounces.

2. Return infusion to heat just until hot. Slowly temper infusion into chocolate. Stir in butter gently, without introducing air. Whisk eggs and yolk with vanilla, then carefully combine with chocolate mixture. Let rest to let air bubbles out.

3. Spoon filling into 12 small pre-baked pâte sucrée tart shells. Allow tarts to rest 5 minutes to allow any air bubbles to escape, for an incredibly smooth texture. Bake tarts in an oven heated to 275 degrees F for about 6 minutes.

4. Remove tarts from oven (ganache will be very soft and liquidy in center), then cool for 1 hour to set.

5. Serve tarts topped with whipped crème fraîche, crumbled crisp bacon, and a sprinkle of Maldon sea salt.