If you want a dessert that is sure to impress your guests (and all chocolate lovers), then you MUST try making a Mexican chocolate tart. The key to this tart is using good quality Mexican chocolate...or chocolate with chilli's. Don't worry...its not that spicy...but does have a slight zing when the chocolate is melting in your mouth! So good!
First start with your crust. Most chocolate tarts call for a chocolate wafer crust. I could not find chocolate wafers anywhere so opted for a graham cracker crust instead. Mix together 1 Cup of the crumbs with 2 Tbsp brown sugar, 1/2 Tsp Cinnamon, Pinch of Salt and 1/4 Cup Melted Butter. Press into a tart chell or pie dish and make in a 350F oven for about 10-12 minutes. Set aside to cool.
I had to go to a specialty food store to find Mexican Spiced chocolate...but I have seen Dark Chocolate with Chili at big box grocery stores as well. Both chocolates work well but the authentic Mexican Chocolate has a deeper flavour. You will need about 3 ounces of chopped Mexican chocolate and 4 ounces of chopped Semi-sweet chocolate. Set this aside. NOTE: If you cannot find Chili spiced chocolate anywhere just use all semi-sweet chocolate and add 1/8 tsp cayenne pepper to the mixture.
In a heavy bottomed pot bring 1 cup of heavy whipping cream to a simmer. Remove from heat.
Add the chocolate to the hot cream and whisk until all melted and combined.
Add 1/4 cup of unsalted butter in chunks and continue whisking slowly until combined into the chocolate.
Lastly, whisk in 2 Tsp Pure Vanilla Extract, 1 Tsp ground Cinnamon, 1/4 Tsp of Salt and a pinch of nutmeg.
Pour the chocolate filling into your cooled tart shell and chill until filling is set (about 1 hour)
Garnish and serve!
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