Spicy Mexican Hot-Chocolate Ganache Tart

Finished Mexican Chocolate Tart from front angle

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.

Shortbread dough in KitchenAid mixer for Spicy Mexican Hot-Chocolate Ganache Tart

Shortbread dough in KitchenAid mixer for Spicy Mexican Hot-Chocolate Ganache Tart up close

Once fully mixed together, I pressed the dough into the non-stick tart pan.

Shortbread dough pressed into tart pan from top

Shortbread dough pressed into tart pan from side up close

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.

Heating up milk in Calphalon sauce pan for chocolate ganache

Melting chocolate into the milk in Calphalon sauce pan

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.

Blind baked shortbread crust for Spicy Mexican Hot-Chocolate Ganache Tart

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.

Finished Spicy Mexican Hot-Chocolate Ganache Tart from side

Finished Spicy Mexican Hot-Chocolate Ganache Tart from side up close

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!

Spicy Mexican Hot-Chocolate Ganache Tart with Shortbread Cookie Crust
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Servings: 8 slices
Author: Nina
Ingredients
Shortbread Cookie Tart Crust
  • 2 cups white flour
  • 1 cup sugar
  • 2 sticks unsalted butter
  • 2 teaspoons vanilla extract
Spicy Mexican Hot-Chocolate Ganache
  • 2 cups chocolate chips
  • 1 cup milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon cayenne powder
Instructions
Shortbread Cookie Tart Crust
  1. Preheat oven to 300°F.

  2. In mixing bowl, beat together butter, sugar, and vanilla extract.

  3. 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.

  4. Press dough into tart pan to desired thickness with hands.

  5. Use a fork to prick the dough to prepare it for the steam to escape during the blind bake.

  6. Bake the shortbread 35 minutes or until golden brown, and then remove from oven.

Spicy Mexican Hot-Chocolate Ganache
  1. In a sauce pan, add milk, cinnamon, chili powder, and cayenne powder.

  2. While gently stirring, heat the milk and spices in the sauce pan until the mixture begins to steam.

  3. Remove pan from heat and add in the chocolate. Stir until all the chocolate has melted completely into a smooth consistency.

Spicy Mexican Hot-Chocolate Ganache Tart
  1. Pour Ganache into Tart Crust.

  2. Garnish with a light dusting of cinnamon powder.

Recipe Notes

Shortbread Cookie Tart Crust based on https://www.kingarthurflour.com/recipes/shortbread-recipe.

Spicy Mexican Hot-Chocolate Ganache Tart with Shortbread Cookie Crust

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