Flaky puff pastry, fresh banana curd, a drizzle of dark chocolate, and crunchy bacon come together into something that’s sinfully delicious in these banana curd and bacon tarts. I was inspired by the recent success among friends of my Kiwi Lemon Tarts – I have dreams about that lemon curd – and a bowl full of darkening bananas in the fridge to experiment, and boy, did it pay off! I worried that I was a little crazy to pair banana and bacon, but I tried it on just one spoonful of curd once that was done and never looked back.
Even better, I discovered a new thing – fresh banana curd (new to me, anyway). It’s like apple sauce, but made out of bananas, and the leftover from this recipe is being steadily eaten on its own, spoonful by spoonful, by my husband and I as we pass through the kitchen. I’ll definitely be making it in the future to have in the fridge as an easy breakfast or dessert on the go.
Makes: 24 tarts
Total Time: 45 minutes – 1 hour
- 4 packages of puff pastry shells
- 8 eggs, room temperature
- 8 tablespoons (1 stick) butter, room temperature
- 4 tablespoons fresh lemon juice
- 2 cups granulated sugar
- 8 ripe bananas
- 1/2 cup semisweet dark chocolate chips
- 1 package bacon
- Preheat the oven to 425F, then bake the puff pastry shells per the package directions. Once baked, set aside to cool completely.
- While the shells are in the oven, prepare the banana curd. In a blender or food processor, add eggs, butter, lemon juice, sugar, and then bananas (in that order).
- Turn the blender on high and blend until fully combined and silky smooth. If using food processor, start on low and then switch to high to achieve an extremely smooth consistency.
- Pour all ingredients into a large sauce pan over medium-low heat. Stir constantly for about 10 minutes or until mixture thickens and coats the back of your spoon. It should be about the texture and consistency of apple sauce.
- Remove from heat and allow to cool.
- In a large frying pan, fry the bacon until crispy. Move to a large plate covered with a paper towel so the bacon can drain and cool. Reserve about a teaspoon’s worth of grease for later. Once the bacon is cool, cut each slice into 4 equal pieces and set aside.
- Remove the caps and uncooked insides of the now cool puff pastry shells and discard. Put one quarter piece of bacon into the bottom of each shell, then fill the rest of the space inside with banana curd.
- Put the chocolate chips in a microwaveable coffee mug and add the reserved bacon grease, stirring to coat all the chips. Put it in the microwave on high for a minute, then stir – it may not look melted at first, but with a few stirs it should be runny and smooth (if not, put it back in for a little longer).
- With a small spoon, drizzle the melted chocolate over the tops of the filled tarts. I had some chocolate left at the end, which I drizzled over the leftover banana curd in a tupperware and stuck in the fridge for later snacking.
- Put another quarter piece of bacon on top of each tart, then serve immediately. Enjoy!
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