Mexican Spiced Chocolate Tart

Autumn has begun to creep in around here. There is something magical that happens when the temperature drops. The air gets crisp, the wind starts to blow and the excitement of the up coming holidays and winter creates a tingling buzzing electric feeling in my bones and in my stomach. 

Bye, bye light and fruity foods... hello dark and decadent! Autumn foods are the ultimate comfort foods. Last night we had our family over for a Labor Day cookout and for dessert I made one of my favorite chocolate treats, Mexican Chocolate Tart. It rich and spicy; perfect for a cool Autumn evening. This tart is made with dark chocolate and its not very sweet, so put the kids to bed before you dive into this one. 

The spiced pecans make the dish a show stopper. 

Pecans

• Nonstick vegetable oil spray
• 1 large egg white
• 2 tablespoons sugar
• 1 tablespoon 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
• 4 ounces bittersweet or semisweet chocolate, chopped
• 1 (3.1-ounce) 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

For pecans:
Preheat oven to 350°F. 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 30 minutes. Cool on sheet. Separate nuts, removing excess coating. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

 

For crust:
Preheat oven to 350°F. 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. 

For 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.

Arrange nuts in concentric circles atop tart. Chill for about 20 more minutes. Let it come to room temperature before serving.  DO AHEAD Can be made 1 day ahead.  Serve tart with whipped cream.