Chef's Choice - The Refinery: Greg Baker’s chocolate tart with bacon caramel

Greg Baker’s Chocolate Tart with Bacon Caramel

For the crust:

3/4 cup butter

1/2 cup powdered sugar

1 and 1/2 cups all purpose flour

1/4 teaspoon salt

Blend together until smooth, then refrigerate for 30 minutes. Preheat oven to 350 degrees. Roll out dough to 1/4 inch thickness, then place in a tart pan. Bake for 10 minutes at 350 degrees.

For the filling:

1 cup heavy cream

1/2 cup milk

10 ounces bittersweet chocolate, chopped

2 tablespoons sugar

1/4 teaspoon salt

2 eggs

Preheat oven to 350 degrees. Heat the milk and cream over medium heat until steamy. Add the chocolate and stir until melted, then remove from heat. Beat the eggs and quickly stir into the chocolate mixture. Pour immediately into the tart shell. Bake at 30 minutes at 350 degrees.

For the caramel:

1 cup sugar

2 tablespoons water

1/4 cup heavy cream

Stick of butter

4 slices bacon, crumbled

Sea salt

Heat the sugar and water over medium-low heat until just browned. Whisk in cream until combined, then whisk in butter and remove from heat. Add the bacon and sea salt to taste. Spoon it over the top of the completed tart.

Greg Baker writes every recipe down, which is important since he changes the menu at The Refinery on a weekly basis. Baker, his wife Michelle and their sous chef trade text messages during the first few days of each week about flavor combinations and ingredient ideas. By Wednesday, those texts are turned into a single page of interesting food they’ll serve until the next Wednesday. Text, rinse and repeat.

That doesn’t mean that The Refinery always serves one-of-a-kind dishes. Much of the food is simple but well-done, with a little twist that gives Baker’s food its identity. Sometimes (frequently, even) that twist is bacon.

The Refinery, 5137 N. Florida Ave., Tampa, 813-237-2000,

Recipe after the break:

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