Making the crust: I used almond flour to make a gluten-free crust. If you prefer a crust made out of another ingredient substitute at a 1:1 ratio.
Making the ganache: Whipped cream only needs to be above 100 degrees to melt chocolate. Use caution, not to overheat and burn the cream.
Ganache chili heat: The chili heat is mild to me, however, heat is a personal preference. You can adjust the heat by increasing the bittersweet chocolate and reducing the chili chocolate or vise versa. If you prefer no heat, you can substitute the chili chocolate for a high percent of chocolate bar (60% - 70%).
Both the pecans and whipped cream are optional. The tart/tartlets are great with or without them. You can also buy these pre-made if you prefer.
Mexican Chocolate Tart
Amount Per Serving
Calories 1420Calories from Fat 1125
% Daily Value*
Saturated Fat 54g338%
Trans Fat 1g
Polyunsaturated Fat 10g
Monounsaturated Fat 37g
Vitamin A 2625IU53%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.