Mexican Chocolate Tart with Cinnamon-Spiced Pecans

Name: Mexican Chocolate Tart with Cinnamon-Spiced Pecans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mexican
Ingredients: 0 teaspoons cayenne pepper; 88 grams disk Mexican chocolate (such as Ibarra), chopped; 237 milliliters chocolate wafer cookie crumbs (about half of 1 9-ounce package cookies, finely ground in processor); 1 large egg white; 1 Tbsp golden brown sugar; 1 teaspoon ground cinnamon; 237 milliliters heavy whipping cream; 10 servings Lightly sweetened whipped cream; 355 milliliters pecan halves; 0 teaspoons salt; 113 grams bittersweet or semisweet chocolate, chopped; 59 milliliters sugar; 59 milliliters (1/2 stick) unsalted butter, cut into 4 pieces, room temperature; 2 teaspoons vanilla extract

You can never have too many Mexican recipes, so give Mexican Chocolate Tart with Cinnamon-Spiced Pecans a try. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains approximately 4g of protein, 39g of fat, and a total of 464 calories. A mixture of heavy whipping cream, disk mexican chocolate, golden brown sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray.

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Baking Sheet

Oven

Whisk all ingredients except pecans in medium bowl. Stir in pecans.

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Pecans

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Whisk

Bowl

Spread in single layer on sheet, rounded side up.

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Spread

Bake until just browned and dry, about 30 minutes. Cool on sheet. Separate nuts, removing excess coating. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

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Nuts

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Oven

Preheat oven to 350°F. Blend first 4 ingredients in processor.

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Oven

Add melted butter; process until crumbs are moistened. Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top.

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Butter

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Tart Form

Bake until set, about 20 minutes. Cool on rack.

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Oven

Bring cream to simmer in medium saucepan.

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Cream

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Sauce Pan

Remove from heat.

Add chocolates; whisk until melted.

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Whisk

Add butter, 1 piece at a time; whisk until smooth.

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Butter

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Whisk

Whisk in vanilla, cinnamon, and salt.

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Cinnamon

Vanilla

Salt

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Whisk

Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.

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Crust

Arrange nuts in concentric circles atop tart. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover loosely with foil and keep chilled.

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Nuts

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Aluminum Foil

Serve tart with whipped cream.

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Whipped Cream

Equipment

Ingredients

Servings:

0teaspoons

cayenne pepper 88grams

disk Mexican chocolate (such as Ibarra), chopped 237milliliters

chocolate wafer cookie crumbs (about half of 1 9-ounce package cookies, finely ground in processor)1large

egg white 1Tbsp

golden brown sugar 1teaspoon

ground cinnamon 237milliliters

heavy whipping cream 10servings

Lightly sweetened whipped cream 355milliliters

pecan halves 0teaspoons

salt 113grams

bittersweet or semisweet chocolate, chopped 59milliliters

sugar 59milliliters

(1/2 stick) unsalted butter, cut into 4 pieces, room temperature 2teaspoons

vanilla extract

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.