It's important to use plenty of baking spray in the pan, Jason says, to ensure that the crust will pop out easily later on.
To Yolk or Not
To make a lighter version of this tart, opt for egg whites only — no yolks — when prepping the sweet vanilla-spiked filling. "It's not as rich-tasting, but it still works the same," Jason explains.
Vanilla Varieties
Jason likes to use vanilla bean paste to flavor his filling, but if you don't have that on hand, go for traditional vanilla extract — or even vanilla powder, if it's available.
No Meat? No Problem
If bacon (or meat in general) isn't your thing, it's fine to leave it out.
Peanuts for the Picking
While Jason is keen on hazelnuts and pecans, he notes that you can skip them and replace with another variety, like walnuts, almonds or peanuts, in both the crust and the filling.
Nuts Are Optional
Prefer to skip the nuts altogether? That's OK too. But you'll need to add a similarly binding ingredient, Jason explains. He likes coconut for that.
You Know It's Done When …
It can be tricky to know when the tart shell is finished baking, so Jason advises you check the color of the crumbs. "The edges of the crust will be twice as dark as they were when you put it in the oven," he says. And as for the gooey center, he notes, "The filling will be a little bubbly-looking on top, and the nuts will have risen to the top."
No Meringue in Sight
Since there's no egg whites in the mousse, there's no need to toy with fickle meringue. Instead, a base of cream cheese provides the structure you need for his creamy finished product.
Spiked Selection
Being from Kentucky, Jason likes bourbon in this tart. But if you prefer brandy, Kahlua or rum, he says that it's A-OK to use any of those instead. Not an alcohol fan? You can skip the liquor altogether too.
Many vs. One
Instead of serving individual-portioned tarts in mini pans, you could make the same recipe in a single (larger) pan. But, Jason notes, you'll need to bake it a bit longer.
