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Mexican Spiced Dark Chocolate Tarts

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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.

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

  1. Preheat oven to 350°F (175°C). Grease four small tart pans or one 9-inch tart pan.
  2. In a bowl, mix flour and powdered sugar. Cut in cold butter until mixture resembles coarse crumbs.
  3. Add cold water, one tablespoon at a time, until dough comes together.
  4. Press dough into tart pans and prick bottoms with a fork. Trim excess.
  5. Bake for 15–18 minutes or until lightly golden. Let cool completely.
  6. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
  7. Remove from heat and pour over chopped chocolate. Let sit 2–3 minutes, then stir until smooth.
  8. Stir in sugar, cinnamon, chili powder, cayenne (if using), vanilla, and salt until fully combined.
  9. Pour filling into cooled tart shells and smooth the tops.
  10. Refrigerate for at least 2 hours until set.
  11. 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.

Nutrition

Find it online: https://cookibly.com/mexican-spiced-dark-chocolate-tarts/