Candied bacon and chocolate tartlet with pork scratching snap

40 minutes


Sweet pastry

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


  • 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


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
Preheat your oven to 160°C/gas mark 3 and butter four individual 10cm tart tins
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
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)
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)
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
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
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
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!