Bacon Tarts With Shaved Vidalia Onions

Recipe Ingredients

1 lb	454g / 16oz	Bacon - diced small
1 cup	237ml	Heavy cream
1		Garlic head
7		Egg yolks
1 cup	146g / 5.1oz	Grated Parmigiano-Reggiano cheese
1 tablespoon	15ml	Crystal Hot Sauce
1 tablespoon	15ml	Worcestershire sauce
		Salt - to taste
		Freshly-ground white pepper - to taste
1		Homemade savory pie shell - blind-baked in a tart pan
1		Vidalia onion (large)
2 tablespoons	30ml	Finely-chopped parsley
		Emeril's Essence - see * Note

Recipe Instructions

Preheat the oven to 350 degrees. In a saute pan, render the bacon until crispy, about 3 to 4 minutes. Remove from the fat and drain on a paper-lined plate (reserve the fat). In a sauce pot, bring the cream and split head of garlic up to a simmer. Simmer the cream for 4 to 5 minutes to infuse the cream. Remove from the heat and discard the garlic. In a mixing bowl, whisk the eggs until frothy. Slowly temper the cream into the yolks, whisking constantly. Fold in the bacon and cheese.

Season with Crystal, Worcestershire, salt and white pepper. Pour the filling into the pie shell. Place the pan on a baking sheet. Bake for 45 minutes to an hour or until the pie sets. Let the pie cool for 8 to 10 minutes. Slice the pie into 12 pieces. Using a mandoline, shave the onion, paper-thin. Place the shaved onions on top of the tart. Place a slice of the tart on a plate. Garnish with parsley and Emeril's Essence.

Hints

Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2343 broadcast 06-09-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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