Spicy Mexican Chocolate Tart

By Carolanne

This recipe was adapted from one found in Bon Appetite online. Michael suggests pairing this dessert with a non-vintage Champagne by Cedric Bouchard called Roses de Jeanne Cote de Bechalin.
Recipe tested by Joanne Kempinger Demski

Ingredients

• Crust:
• 1 cup chocolate wafer cookies (about half of a 9-ounce package), finely ground in food processor
• 1/4 cup sugar
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter, melted
• Filling:
• 1 cup heavy whipping cream
• 4 ounces bittersweet chocolate, chopped (can use 60%-cocoa chocolate chips)
• 1 disk Mexican chocolate, chopped (available in ethnic sections of some grocery stores or in Hispanic markets)
• 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon salt
• Lightly sweetened whipping cream and fresh fruit for garnish

Preparation

Step 1

Make crust: Preheat oven to 305 degrees.

In a food processor, combine all ingredients and pulse until well combined.

Transfer to a 9-inch tart pan with a removable bottom. Press onto bottom of pan and up side to within 1/8 inch of the top. Bake in preheated oven 20 minutes or until set. Remove from oven and let cool on a rack.

Make filling: In a medium saucepan, bring cream to a simmer. Remove from heat. Add chocolates and whisk until melted. Add butter, a piece at a time, and whisk until smooth. Whisk in vanilla, cinnamon, cayenne and salt.

Pour filling into crust. Chill until set, at least 4 hours.

To serve: Remove side from pan and then garnish with lightly sweetened whipping cream and fresh fruit.

Note: Can be made at least a day ahead. Cover loosely with foil and keep chilled.