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
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.