Mexican Chocolate Tart/Tartlets
This recipe will fit a 9 inch tart pan or 6 tartlets.
1
Create the Crust: Combine 2 cups almond flour, 1/4 cup cocoa powder, 1/4 cup butter, 3 tablespoons maple syrup and 1/2 teaspoon of salt.
2
Press the crust into the tart or tartlet pans. Bake at 400 degrees for 12 minutes. Allow to fully cool before next step.
3
Mexican Chili Ganache: Start with 1 cup of warmed heavy whipping cream.
4
Add 4 ounces of bittersweet chocolate and 4 ounces of chili chocolate. Whisk until smooth.
5
Add 4 tablespoons of butter, one tablespoon at a time. Whisk until smooth.
6
Add one tablespoon of vanilla extract, one teaspoon of cinnamon (optional), a dash of salt. Whisk.
7
Pour ganache into tart or tartlets.
8
Allow ganache to cool and top with whipped cream.
9
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