Makes 6 tarts.
½ pack The Vegetarian Butcher Bacon Strips (return leftovers to freezer)
1 can condensed milk (397 g)
15 g cacao
130 g all-purpose flour
40 g powdered sugar
1 egg, separated
½ tsp sea salt
85 g cold butter, cubed
150 g dark chocolate (72%), chopped
1 tbsp olive oil (plus extra for greasing tart pans)
blind baking beans
Place the (unopened) can of condensed milk in a pan with water. Bring to a boil and leave to simmer for 3 hours, making sure the can is always covered with water. Remove can from pan, and leave to cool to room temperature.
Sieve the cacao, flour and powdered sugar over a bowl. Add the egg yolk and salt to the flour mix, as well as the butter. Knead the ingredients together into a dough, wrap in foil and leave to rest in the fridge for 1 hour.
Preheat the oven to 150C / 300F. Process the Bacon Strips in a food processor or blender into fine crumbs, or chop them as fine as possible by hand. Place the crumbs on a baking tray lined with baking paper and sprinkle with a tablespoon of olive oil. Bake for 15 minutes until crispy. Set aside.
Preheat the oven to 180C / 350F. Knead the dough and roll it out a sheet of ½ cm thick. Grease six small tart pans and dust with flour. Line the pans with the dough and fill with the blind baking beans. Bake the tart bottoms in the middle of the oven for about 8 minutes, or until golden brown. Let cool completely on a wire rack and remove the pans.
Place the chocolate in a bowl and place it on a pan with hot water. The water should not touch the bowl (and no water should get into the chocolate). Melt the chocolate in the bowl. The condensed milk will have become caramel. Divide this over the tart bottoms, top with the melted chocolate and dust with the Bacon crumbs.