Mexican Chocolate Tart with Cinnamon-Spiced Pecans

Ingredients

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

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