Spicy Chocolate Tart with Cinnamon Ice Cream

This recipe "knocks it out of the park" with decadent flavors and a beautiful presentation.  No one ever needs to know how easy it is to make!  I have adapted this version from the Bon Appetit Mexican Chocolate Tart recipe on www.epicurious.com.

Ingredients

1 Chuao's Spicy Maya Bar (click here) 2.8 oz bar

1 Chuao or other brand plain dark chocolate bar (at least 70% cocoa) 2.8 to 3.5 oz bar

Pecan Topping

50  Pecans halves

  1   Egg white

  2 tbl. sugar

  1 tbl. brown sugar

  1 tsp. cinnamon

  1/4 tsp. salt

  1/4 tsp. cayenne pepper

Non-stick baking spray

Cinnamon  Cookie Crust

1 1/2 cups of cookies crumbs (this recipe used 3/4 box of Anna's Almond Cinnamon Thins and it truly makes a difference)  Try cinnamon grahams as a substitute if you cannot find Anna's.

1/4 + 1/8 cup sugar

7 1/2 tbls. melted unsalted butter

Chocolate Filling

1 cup heavy whipping cream

Chocolate bars

Unsalted butter softened at room temperature

Vanilla extract

Cinnamon Ice Cream

Good quality Vanilla Ice Cream

Ground Cinnamon

Preparation

Use 9" ungreased Tart Pan with removable bottom.

To prepare the Pecans, preheat oven to 350 degrees F.  Spray baking sheet with nonstick baking spray.  Whisk egg white and spices in a bowl.  Add pecans and coat.  Spread in a single layer on baking sheet and bake until dry and just beginning to brown. Start watching carefully at 15 minutes and keep a close eye so they won't burn.  Cool completely.  Remove extra coating when cooled.  Set aside.

To prepare the crust,  preheat oven to 350 degrees F.  Pulse cookies in food processor until reduced to fine crumbs.  In a bowl, mix cookie crumbs and sugar until thoroughly combined.  Slowly stir in the melted butter until crumbs are moistened.  Press crumbs into the tart pan within 1/8 inch of the top.  Bake until set about 15 minutes.  Cool completely before adding the filling. 

Prepare the filling:  Here I depart from the recipe by making each chocolate filling separately then combining them in the shell.  For each chocolate bar, heat 1/2 cup of the heavy whipping cream until it simmers.  Add the chocolate bar and remove from heat.  Whisk until melted and pour into a bowl.  Add 2 tbl. (1/4 stick) of the softened butter, a bit at a time until incorporated. Whip slightly to be sure it is all blended, then set aside.

Repeat exactly as above for the second chocolate bar with the same proportions: 1/2 cup cream to each bar + 2 tablespoons of softened butter (1/4 stick).  To the plain dark chocolate, I added 1 1/2 tsp. of vanilla extract.

Fill the tart pan with both fillings and slightly swirl them together.  Let tart cool uncovered in the refrigerator for about 15 - 20  minutes to slightly set before adding the pecans to the top of the tart.  Place pecans in concentric circles pressing them slightly into the top of the tart. 

Cover and keep refrigerated at least 4 hours or up to 1 day ahead. 

Just before serving, remove dessert carefully from tart pan and let come to room temperature (15 mins), cut and serve with a generous scoop of cinnamon ice cream.

Cinnamon Ice Cream

Let store-bought vanilla ice cream slightly soften.  Add 1/4 teaspoon of ground cinnamon for every cup of vanilla ice cream.  Stir until well distributed.  Return to freezer for firming.