This custard tart had its origins in a bourbon buttermilk pie from an old cookbook - Out of Kentucky Kitchens (1949). I upped the egg ratio to thicken the recipe's custard and make it more tart-ready, and I mixed in candied bacon bits. I used the Cook's Illustrated vodka crust recipe, but I substituted bourbon for vodka, and used leftover sugary fat from candying the bacon in place of one of the tablespoons of butter. To finish things off I did a little brulee on top to complement the crunch of the bacon at the bottom of tart. The over all result: tangy, meaty, booziness with a couple of layers of crunch and a delicious smooth custard in the middle. <br /> <br />The tart in the picture was made in a shallow pie pan because I couldn't find my tart pan (tragedy!). The proportions are, however, geared to a tart pan.

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