Pecan Butter Tart Ice Cream Cake
with Smoked Candied Bacon
Layers of pecan crumble shortcrust, sandwiching vanilla ice cream with a butter tart caramel, topped with smoked candied bacon, the perfect tag along to your Canada Day festivities.
Makes 9×13″ pan, serves approx. 20 people
Pecan Crumble Shortcrust:
2.5 cups all-purpose flour
1.5 cups chopped pecans
1.5 cups, packed, dark brown sugar
1.5 cups oats
1.5 cups unsalted butter, melted + 1/4 cup butter, melted
1/2 tsp. salt
Combine all ingredients, excluding 1/4 cup butter and pack on to a baking sheet, pressing gently. Bake at 400’F for 15 minutes or until golden, stirring edges in once.
Allow to cool, add to food processor and pulse until crumb forms, mix with remaining butter and set aside.
Butter Tart Caramel:
1 cup, packed, dark brown sugar
1 cup real maple syrup
1 tsp. white vinegar
1/4 tsp. salt
4 tbsp. unsalted butter, softened
2 large eggs
1 tsp. vanilla
1/2 cup whipping cream
Whisk together the egg and vanilla in a medium bowl until light and frothy. Set aside.
In a saucepan over medium heat, stir together brown sugar, maple syrup, vinegar and salt. Add butter and heat stirring often until butter has melted and bubbles begin to form along edges. Reduce heat to low.
Take 1 full ladle of brown sugar mixture and slowly drizzle, while whisking, into egg mixture. Make sure to do this very slowly so as not to cook the eggs. Once you have added the ladle of sauce, slowly whisk the egg mixture into the brown sugar mixture on the stove. Increase heat to medium low and cook until mixture thickens but does not boil. Remove from heat and allow to cool slightly. Divide one cup of mixture into a separate bowl and whisk with cream (this will be your topping).
Smoked Candied Bacon:
Pete’s Housemade Double Smoked Bacon, sliced 1/2″ thick
1/4 cup brown sugar
Pat bacon slices in brown sugar, covering both sides. Bake on a parchment lined sheet at 350’F for 10 minutes, turn bacon and continue to cook 5-10 minutes or until cooked through and caramelized. Allow to cool and cut into cubes.
In a 9×13″ pan, press half of shortcrust into bottom of pan, top with half of butter tart sauce, press 2L of slightly softened vanilla ice cream into pan, top with remaining butter tart sauce, then other half of shortcrust, smooth out and freeze overnight.
When ready to serve, dip bottom of tray in a warm water bath being careful not to get water into dish. Gently remove cake and cut into squares. Top with candied bacon and drizzle with caramel topping. Serve with fresh strawberries and garnish with a sprig of mint.
Recipe created by Chef Dany Duguay
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