(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, cold and cubed
1–2 tablespoons cold water
For the filling:
8 ounces dark chocolate (70% cocoa), chopped
3/4 cup heavy cream
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon chili powder
Pinch of cayenne pepper (optional)
1 teaspoon vanilla extract
Pinch of salt
Directions
Preheat your oven to 350°F (175°C). Grease four small tart pans or one 9-inch tart pan.
In a bowl, combine flour and powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
Add cold water, one tablespoon at a time, mixing just until the dough comes together.
Press the dough evenly into the tart pans, trimming excess. Prick the bottoms with a fork.
Bake for 15–18 minutes, or until lightly golden. Allow to cool completely.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove from heat and pour over the chopped dark chocolate. Let sit for 2–3 minutes, then stir until smooth.
Stir in sugar, cinnamon, chili powder, cayenne (if using), vanilla extract, and salt until fully combined.
Pour the chocolate filling into the cooled tart shells and smooth the tops.
Refrigerate for at least 2 hours, or until set.
Bring to room temperature for 15–20 minutes before serving for the best texture.
Servings and timing
Servings: 4 small tarts or 8 slices (if using one large tart)
Preparation time: 25 minutes Baking time: 15–18 minutes Chilling time: 2 hours Total time: Approximately 2 hours 45 minutes
Variations
Add a teaspoon of espresso powder to enhance the chocolate flavor.
Top with whipped cream and a light dusting of cocoa powder.
Sprinkle flaky sea salt on top before chilling for contrast.
Add orange zest to the filling for a citrus note.
Use a chocolate cookie crust instead of a pastry crust for extra richness.
Storage/Reheating
Store the tarts covered in the refrigerator for up to 4 days.
For best flavor and texture, allow them to sit at room temperature for 15–20 minutes before serving.
You can freeze the tarts for up to 1 month. Wrap tightly and thaw overnight in the refrigerator.
Reheating is not recommended, as the filling is best enjoyed chilled or at cool room temperature.
FAQs
Are these tarts very spicy?
They have a gentle warmth rather than strong heat. You can adjust the chili and cayenne to your preference.
What type of dark chocolate works best?
Choose high-quality dark chocolate with around 70% cocoa for rich flavor without excessive bitterness.
Can I make this recipe ahead of time?
Yes, these tarts are ideal for preparing a day in advance.
Can I use milk chocolate instead?
You can, but the result will be sweeter and less intense.
Why didn’t my filling set?
Make sure the chocolate-to-cream ratio is accurate and allow enough chilling time.
Can I use store-bought tart shells?
Yes, pre-made tart shells can save time and work well.
How do I remove the tarts from the pans?
Use tart pans with removable bottoms and gently press from underneath to release.
Can I make this gluten-free?
Yes, substitute the flour with a gluten-free flour blend for the crust.
What pairs well with these tarts?
Fresh berries, whipped cream, or a scoop of vanilla ice cream complement the spiced chocolate beautifully.
Can I double the recipe?
Absolutely. Simply double the ingredients and use additional tart pans or a larger pan.
Conclusion
Mexican Spiced Dark Chocolate Tarts offer a luxurious dessert experience with bold chocolate flavor and a subtle hint of warmth from aromatic spices. The crisp crust and silky filling create a perfect balance of texture and taste. Whether served at a dinner party or enjoyed as an indulgent treat, these tarts are sure to leave a lasting impression.
Mexican Spiced Dark Chocolate Tarts are rich and velvety with a bold twist—deep dark chocolate infused with cinnamon and a touch of chili. Nestled in a buttery crust, these tarts are an elegant and flavorful dessert with just the right amount of heat.
Author:Catherine
Prep Time:25 minutes
Cook Time:18 minutes
Total Time:2 hours 45 minutes
Yield:4 small tarts or 8 slices
Category:Dessert
Method:Baking
Cuisine:Mexican-Inspired
Diet:Vegetarian
Ingredients
1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, cold and cubed
1–2 tablespoons cold water
8 ounces dark chocolate (70% cocoa), chopped
3/4 cup heavy cream
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon chili powder
Pinch of cayenne pepper (optional)
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease four small tart pans or one 9-inch tart pan.
In a bowl, mix flour and powdered sugar. Cut in cold butter until mixture resembles coarse crumbs.
Add cold water, one tablespoon at a time, until dough comes together.
Press dough into tart pans and prick bottoms with a fork. Trim excess.
Bake for 15–18 minutes or until lightly golden. Let cool completely.
Heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
Remove from heat and pour over chopped chocolate. Let sit 2–3 minutes, then stir until smooth.
Stir in sugar, cinnamon, chili powder, cayenne (if using), vanilla, and salt until fully combined.
Pour filling into cooled tart shells and smooth the tops.
Refrigerate for at least 2 hours until set.
Bring to room temperature for 15–20 minutes before serving.
Notes
Add espresso powder to deepen the chocolate flavor.Top with whipped cream or a dusting of cocoa powder.Sprinkle flaky sea salt on top before chilling.Add orange zest for a citrus twist.Use a chocolate cookie crust for more richness.Use store-bought tart shells for convenience.Substitute all-purpose flour with gluten-free blend if needed.
