Preheat oven to 300°F.
In mixing bowl, beat together butter, sugar, and vanilla extract.
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.
Press dough into tart pan to desired thickness with hands.
Use a fork to prick the dough to prepare it for the steam to escape during the blind bake.
Bake the shortbread 35 minutes or until golden brown, and then remove from oven.
In a sauce pan, add milk, cinnamon, chili powder, and cayenne powder.
While gently stirring, heat the milk and spices in the sauce pan until the mixture begins to steam.
Remove pan from heat and add in the chocolate. Stir until all the chocolate has melted completely into a smooth consistency.
Pour Ganache into Tart Crust.
Garnish with a light dusting of cinnamon powder.
Shortbread Cookie Tart Crust based on https://www.kingarthurflour.com/recipes/shortbread-recipe.