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Mexican Chocolate Tart with Cinnamon Spiced Pecans

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  • 8 servings
    Yield
  • Mins
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This tart, if you’d like to call it that, is basically a soft ganache in a cookie crust. With a kick.

Ingredients

Pecans
Nonstick vegetable oil spray
1 large egg white
2 tablespoons sugar
1 tablespoon golden brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
teaspoon cayenne pepper
cups pecan halves
Crust
1 cup chocolate wafer cookie crumbs, finely ground, OR 1 cup graham cracker crumbs ground with 3 tablespoons cocoa powder
¼ cup sugar
½ teaspoon ground cinnamon
teaspoon salt
5 tablespoons unsalted butter, melted
Filling
1 cup heavy whipping cream or soy creamer
4 ounces bittersweet or semisweet chocolate, chopped
1 (3.1-ounce) disk Mexican chocolate (such as Ibarra), chopped OR another 3 ounces of bittersweet chocolate
¼ cup (½ stick) unsalted butter, cut into 4 pieces, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
teaspoon cayenne (if not using Mexican chocolate)
¼ teaspoon salt

Nutrition Facts

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