When it's cold outside, there's nothing like a sweetly spiced dessert to warm you up inside. This dessert offers creamy dark chocolate that is perfectly paired with our Jansal Valley Mexican Spice Blend. Oh, and the pre-baked tart shells.. they are a sweet head start when making these delicious bite-sized chocolate tarts. Bake off a dozen and everyone will love you.
Mexican Mole Chocolate Tart
2/3 C Bittersweet Chocolate
3 T Southcoast Farms® Organic Unsalted Butter
¼ C Granulated Sugar
1 Large Egg
1 Large Egg Yolk
1 t Pure Vanilla Extract
Pinch Kosher Salt
½ t Jansal Valley® Mexican Mole Spice Blend
(2) 3” Domaine de Provence® Tart Shells
Fresh Raspberries dusted with pulverized Jansal Valley® Vanilla Almond Sugar
Preheat oven to 325°F.
Over a double boiler, melt chocolate and butter together until smooth.Meanwhile, in a mixing bowl using a wire whisk, beat sugar, egg, yolk,vanilla extract, salt, and mole spice until very smooth and lightened in color.
Once chocolate has melted, temper the two mixtures together slowly, adding a small amount at a time to prevent curdling.
Divide better between two tart shells. Bake in preheated oven for about 20 minutes, or until filling has just set and slightly risen. Enjoy!