Chocolate Chimayo Pecan Tart
1 Pastry crust: (Home – made or store bought)
3 eggs
1 cup corn syrup
½ cup brown sugar
2 oz. unsweetened chocolate, melted
¼ cup butter, melted
1 tsp ground cinnamon
1 ½ tsp pure chile powder such as Chimayo, New Mexico Sandia, or Ancho.
1/8 tsp salt
1 tsp Vanilla
1 ¾ cups Pecans
Arrange pecan halves in un-baked tart crust, set aside.
In a medium mixing bowl, whisk together eggs, corn syrup and brown sugar.
Add melted chocolate and butter.
Add cinnamon, chile powder, salt and vanilla.
Pour carefully over nuts; bake at 350 degrees for 35 – 40 minutes or until filling is set.
Top with Cinnamon Whipped Cream
Cinnamon Whipped Cream
2 cups whipping cream
½ cup confectioners sugar
1 tsp vanilla extract
1 tsp ground cinnamon
Combine ingredients in a bowl and beat until soft peaks form.
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