Mexican Chocolate Tart with Candied Pecans
From lindsayll 15 years agoIngredients
- pecans shopping list
- Nonstick vegetable oil spray shopping list
- 1 large egg white shopping list
- 2 tablespoons sugar shopping list
- 1 tablespoon golden brown sugar shopping list
- 1 teaspoon ground cinnamon shopping list
- 1/4 teaspoon salt shopping list
- 1/8 teaspoon cayenne pepper shopping list
- 1 1/2 cups pecan halves shopping list
- Crust shopping list
- 1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package cookies, finely ground in processor) shopping list
- 1/4 cup sugar shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/8 teaspoon salt shopping list
- 5 tablespoons unsalted butter, melted shopping list
- Filling shopping list
- 1 cup heavy whipping cream shopping list
- 4 ounces bittersweet or semisweet chocolate, chopped shopping list
- 1 (3.1-ounce) disk mexican chocolate (such as Ibarra), chopped shopping list
- 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces, room temperature shopping list
- 2 teaspoons vanilla extract shopping list
- 1 teaspoon ground cinnamon shopping list
- 1/4 teaspoon salt shopping list
- Lightly sweetened whipped cream shopping list
How to make it
- 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, check at 10 minutes and every few minutes after that. 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 until set, about 4 hours. Serve tart with whipped cream.
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