Mexican Chocolate Tart With Cinnamon-Spiced Pecans

Name: Mexican Chocolate Tart With Cinnamon-Spiced Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 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

Servings: persons

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
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
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

1
Preheat oven to 350u00b0F. 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
2
Preheat oven to 350u00b0F. 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.
3
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.
4
Arrange nuts in concentric circles atop tart. Chill until set, about 4 hours. DO AHEAD

1816

kcal

Calories

150

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 large egg white, 2 tablespoons sugar, 1 tablespoon golden brown sugar, and more.

Yes, Mexican Chocolate Tart With Cinnamon-Spiced Pecans falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!