Mexican Chocolate Tart with Cinnamon-Spiced Pecans

Ingredients

• ¹/₈ teaspoon salt
• ¼ teaspoon salt
• 2 tablespoons sugar
• 2 teaspoons vanilla extract
• ¹/₈ teaspoon cayenne pepper
• ¼ cup unsalted butter
• Lightly sweetened whipped cream
• + 14 more ingredients
• • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cinnamon
  • 1 cup heavy whipping cream
  • 4 ounces bittersweet or semisweet chocolate
  • 1 3.1-ounce disk Mexican chocolate (such as Ibarra)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup sugar
  • 5 tablespoons unsalted butter
  • Nonstick vegetable oil spray
  • 1 tablespoon golden brown sugar
  • 1 cup chocolate wafer cookie crumbs
  • 1 ½ cups pecan halves
  • 1 large egg white

Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just browned and dry, about 30 minutes. Cool on sheet. Separate nuts, removing excess coating. DO ...

View full recipe at Epicurious