Chocolate Chimayo Pecan Tart

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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