Mexican Chocolate Tart with Cinnamon-Spiced Pecans

Ingredients

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

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