Mexican Chocolate Tart with Spiced Pecans
Serving size: 8 - 10
Ingredients
Pecans
- Nonstick vegetable oil spray
- 1 large egg white
- 2 tbsp sugar
- 1 tbsp golden brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups pecan halves
Crust
- 1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package cookies, finely ground in processor)
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter, melted
Filling
- 1 cup heavy whipping cream
- 4oz. bittersweet or semisweet chocolate, chopped
- 1 (3.1oz.) disk Mexican chocolate (such as Ibarra), chopped
- 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Lightly sweetened whipped cream
Directions
Pecans
DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.
- Preheat oven to 350°. Spray rimmed baking sheet with nonstick spray.
- Whisk all ingredients except pecans in medium bowl.
- Stir in pecans.
- Spread in single layer on sheet, rounded side up.
- Bake until just browned and dry, about 15 minutes.
- Cool on sheet.
- Separate nuts, removing excess coating.
Crust
- Preheat oven to 350°.
- Blend first 4 ingredients in processor.
- 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.
- Bake until set, about 20 minutes.
- Cool on rack.
Filling
- Bring cream to simmer in medium saucepan.
- Remove from heat.
- Add chocolates; whisk until melted.
- Add butter, 1 piece at a time; whisk until smooth.
- Whisk in vanilla, cinnamon, and salt.
- Pour filling into crust.
- Chill until filling begins to set, about 15 to 20 minutes.
Assembly
- 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. Serve tart with whipped cream.