Mexican Chocolate Tart With Cinnamon-Spiced Pecans
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
40
Spice
45
Sweetness
41
Sourness
34
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 large
Egg White1 cup
Sugar1 tsp
Ground Cinnamon1 tsp
Salt1 tsp
Cayenne Pepper1.5 cups
Pecan Halve1 cup
Heavy Whipping Cream2 tsps
Vanilla ExtractDirections:
1
For pecans: Preheat oven to 350°F
2
Spray rimmed baking sheet with nonstick spray
3
Whisk all ingredients except pecans in medium bowl
4
Stir in pecans
5
Spread in single layer on sheet, rounded side up
6
Bake until just browned and dry, about 30 minutes
7
Cool on sheet
8
Separate nuts, removing excess coating
9
DO AHEAD Can be made 2 days ahead
10
Store airtight at room temperature
11
Preheat oven to 350°F
12
Spray rimmed baking sheet with nonstick spray
13
Whisk all ingredients except pecans in medium bowl
14
Stir in pecans
15
Spread in single layer on sheet, rounded side up
16
Bake until just browned and dry, about 30 minutes
17
Cool on sheet
18
Separate nuts, removing excess coating
19
DO AHEAD Can be made 2 days ahead
20
Store airtight at room temperature
21
For crust: Preheat oven to 350°F
22
Blend first 4 ingredients in processor
23
Add melted butter; process until crumbs are moistened
24
Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top
25
Bake until set, about 20 minutes
26
Cool on rack
27
Preheat oven to 350°F
28
Blend first 4 ingredients in processor
29
Add melted butter; process until crumbs are moistened
30
Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top
31
Bake until set, about 20 minutes
32
Cool on rack
33
For filling: Bring cream to simmer in medium saucepan
34
Remove from heat
35
Add chocolates; whisk until melted
36
Add butter, 1 piece at a time; whisk until smooth
37
Whisk in vanilla, cinnamon, and salt
38
Pour filling into crust
39
Chill until filling begins to set, about 15 to 20 minutes
40
Arrange nuts in concentric circles atop tart
41
Chill until set, about 4 hours
42
DO AHEAD Can be made 1 day ahead
43
Cover loosely with foil and keep chilled
44
Serve tart with whipped cream
45
Bring cream to simmer in medium saucepan
46
Remove from heat
47
Add chocolates; whisk until melted
48
Add butter, 1 piece at a time; whisk until smooth
49
Whisk in vanilla, cinnamon, and salt
50
Pour filling into crust
51
Chill until filling begins to set, about 15 to 20 minutes
52
Arrange nuts in concentric circles atop tart
53
Chill until set, about 4 hours
54
DO AHEAD Can be made 1 day ahead
55
Cover loosely with foil and keep chilled
56
Serve tart with whipped cream