Special equipment: a 4-well mini tart pan with a removable bottom
Preheat the oven to 350 degrees F. Spray the tart pan with cooking spray and set aside.
For the crust: Place the hazelnuts, granulated sugar and graham crackers in a food processor and pulse until it looks like cornmeal. Add the butter, a little at a time, pulsing until the mixture comes together. Divide among the tart wells and press up the sides, making sure the crust is tightly packed.
For the filling: In a large bowl, mix together the brown sugar, vanilla bean paste, salt and eggs. Add the bacon grease and maple syrup; mix to combine. Stir in the hazelnuts and pecans.
Sprinkle the bacon into the tart shells and pour the syrup mixture over the bacon. Bake until set, about 25 minute. Let cool.
For the mousse: Combine the cream, confectioners' sugar, cocoa powder, bourbon, vanilla bean paste, cream cheese and salt in the bowl of an electric mixer fitted with the whisk attachment. Whip until light and fluffy. Taste and add more cocoa powder if needed.
Pop the cooled tarts out of the pan and place on individual plates. Spoon the mousse into small dishes, garnish with chocolate curls and mint leaves, and serve on the side.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.