Mexican Chocolate Tart

Time: 1 hour preparation; 4 hours rest

Want to have a happy day? Try this delicious, easy tart.

Music Selection: Barbara Streisand & Judy Garland – Happy Days Are Here Again/Get Happy



1 1/2 cups pecan halves

1 Tbsp butter, melted

3 Tbsp brown sugar, packed

1 Tbsp water

1/8 tsp cayenne

1 tsp cinnamon

1/8 tsp salt


1 cup chocolate wafer cookie crumbs

¼ cup sugar

½ tsp cinnamon

1/8 tsp salt

¼ cup butter, melted


1 cup heavy cream

7 oz dark chocolate wafers or chips (about 1 cup of chocolate chips)

¼ cup butter

1 tsp cinnamon

¼ tsp salt

Topping: whipped cream and sprinkle with mixed sugar/cinnamon (1 Tbsp of each)


Heat oven to 350 degrees.

In a bowl, mix the ingredients for the pecans, but do not add pecans until well mixed.

Line a cookie sheet with foil and spray.

Mix in the pecans to the sugar mix and coat each well. Place pecans on cookie sheet, with rounded side up and in a single layer (if possible, not touching). Bake for 14 minutes. Let cool.

In meantime, in another bowl, mix all of the crust ingredients. Press into a 9 inch spring form pan. Bake for 20 minutes. Let cool.

To make the filling, bring cream to simmer in saucepan. Remove from heat. Add in the chocolate and whisk until melted.

Then add pieces of butter, a Tbsp at a time until all whisked in. Add vanilla, cinnamon and salt. Whisk and then pour filling into chilled crust. Place in fridge for 15 – 20 minutes, then remove and decorate with the nuts in concentric circles. Return to fridge for at least 4 hours.

Top with whipped cream and in a bowl, mix 1 Tbsp sugar with 1 Tbsp cinnamon and sprinkle on top. Enjoy!

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