Spicy Chocolate Bacon Pecan Tart

• For the Crust
• 1 & 1/2 cups Ginger Snap Crumbs
• 1/2 cup Graham Cracker Crumbs
• 2 tablespoons Sugar
• 1 teaspoon Ground Cayenne Pepper
• 1/2 teaspoon Groud Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/2 teaspoon Salt
• 1/2 cup Unsalted Butter (1 stick) Melted
• For the Filling
• 1 cup Pecan Pieces
• 4 pieces Crumbled Cooked Bacon
• 2 tablespoons Brown Sugar
• 1 dash Ground Cinnamon
• 1 dash Ground Cayenne
• 2 tablespoons Water
• 1 cup Heavy Whipping Cream
• 7 ounces Chopped Dark Chocolate(at least 55% Cocoa)
• 2 Eggs Beaten (room temperature)
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground Cayenne Pepper
• 1/2 teaspoon Salt

1. Combine crumbs, sugar, spices and salt in a bowl.rnAdd the melted butter, and stir until completely combined.rnPress crumb mixture into a 10" tart pan, or 9" pie pan.rnPlace in freezer for 30 minutes.rnTake crust out of freezer, and place directly into 350 oven.rnBake 25-30 minuntes, until crust begins to brown.rnRemove crust from oven, and cool completely.
2. Combine pecans, dash of cinnamon and dash of cayenne, and brown sugar in a non-stick skillet.rnCook on stovetop medium low heat until pecans begin to toast (you will smell them). Then add the crumbled bacon.rnAdd water and stir until sugar is dissolved, and most of the water has evaporated.rnPour onto plate, and place in freezer to cool thoroughly.rnOnce cooled, chop coarsely.rnrnChop dark chocolate and place in large heatproof bowl.rnHeat heavy whipping cream in sauce pan until just boiling, and then pour over chopped chocolate.rnLet sit 2 minutes, and then stir until combined and smooth.rnAdd eggs, one at a time while stirring.rnAdd cinnamon, cayenne and salt until smooth.rnPour filling into prepared crust, and bake at 350 for 30 minutes.rnrnImmediately after you take the tart out of the oven, top with pecan/bacon mixture. Cool completely at room temperature before slicing.

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Taken from food52.com/recipes/10204-spicy-chocolate-bacon-pecan-tart (may not work)