I adore the sweet + spicy combination of Mexican Hot Chocolate. Sometimes when a single glass of Mexican Hot Chocolate just doesn’t cut it, all I want is the rich creaminess of a Chocolate Ganache. With this Spicy Mexican Hot-Chocolate Ganache Tart, I brought together decadent sweet and spicy chocolate in a shortbread cookie crust.
Richer than my typical fare, this Spicy Mexican Hot-Chocolate Ganache Tart was absolutely worth it. I loved eating this tart and only begrudgingly shared it with family and friends.
I started with using my KitchenAid Stand Mixer to combine all the ingredients for the shortbread cookie crust.
Once fully mixed together, I pressed the dough into the non-stick tart pan.
Once I placed the dough into the oven for a blind bake, I began on the Spicy Mexican Hot-Chocolate Ganache.
Using my Calphalon Sauté Pan, I heated up the milk.
Then, I added the chocolate chips until they melted. Once they completely melted into the milk, the chocolate looked far more appealing than when I took this photo.
I mixed in the ground cinnamon powder, chili powder, and cayenne powder spices.
By this time, the shortbread cookie crust was ready to be filled.
Once I poured in the Spicy Mexican Hot-Chocolate Ganache into the shortbread cookie crust, I let the tart cool to set and topped it off with a light powder of cinnamon for garnish.
This Spicy Mexican Hot-Chocolate Ganache Tart is an easy to make indulgence that will impress your friends and satisfy that chocolate craving. I hope you enjoy!

- 2 cups white flour
- 1 cup sugar
- 2 sticks unsalted butter
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- 1 cup milk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon chili powder
- 1/8 teaspoon cayenne powder
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Preheat oven to 300°F.
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In mixing bowl, beat together butter, sugar, and vanilla extract.
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Once combined, beat the flour into the mixture. Though it may seem dry, keep mixing until it comes together. If needed, add water a tablespoon at a time until it does. The dough should be stiff.
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Press dough into tart pan to desired thickness with hands.
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Use a fork to prick the dough to prepare it for the steam to escape during the blind bake.
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Bake the shortbread 35 minutes or until golden brown, and then remove from oven.
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In a sauce pan, add milk, cinnamon, chili powder, and cayenne powder.
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While gently stirring, heat the milk and spices in the sauce pan until the mixture begins to steam.
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Remove pan from heat and add in the chocolate. Stir until all the chocolate has melted completely into a smooth consistency.
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Pour Ganache into Tart Crust.
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Garnish with a light dusting of cinnamon powder.
Shortbread Cookie Tart Crust based on https://www.kingarthurflour.com/recipes/shortbread-recipe.